Type Pinsa Pizza Romana. Pinsa Romana is a registered trademark of a famous Roman company. In this article, in order to avoid any legal trouble, we restrict ourselves to one type of pizza that we will call “Type Pinsa Romana”

What is the pizza of the Roman type grip? We begin inevitably from some inevitable historical sketch.

Roman pizza type grip is a flat bread prepared with a dough light. A flattened oval shape, of the name comes from the Latin language “pinsere” which means crush, stretch.

The origins of this particular type of pizza, dating back thousands of years ago, when the poorest prepared by mixing cereal product they had available barley, Spelt, oats and millet with water, salt and various herbs, the dough was baked on stone.

Testimonies readily available can be found in the stories of Virgil in his Aeneid, the grip was used as the basis (dish) for food.

This is the grip the ancestor of the pizza that we find in present times.

Type Pinsa Pizza Romana

The grip is a modern reworking adapted to modern techniques, the ingredients that make up this kind of dough are:

Wheat
soy
Rice
dried sour dough

The differences from the common pizza that you can see at sight are:

The oval shape “pinsere stretch =”

The fragrance being high and soft

Digestibility due to the long time to rise

water absorption of up to 80%

The rising times of the Roman type grip pizza can be up to 120 hours in the refrigerator.

Type Pinsa Pizza Romana

In our next article we'll reveal how to prepare at home the flour mix to prepare the type grip Roman pizza.

Who is interested in this type of pizza, You can attend one of our practical training as a pizza maker at our school. All our students know pizza flour inside out, They are also able to prepare the delicious dough for churning out the kind Roman grip pizza that produce and consume regularly during our professional courses pizzaiolo.

We feel in a few days to talk in detail dough Roman type grip. You can find it by clicking this link.