PINSAS, THE ANTECEDENT OF PIZZA

Name: Restaurant Ran de Mar
Address: Av. del Sanatori, 5, 7, Sant Salvador, 43700, ES
Telephone: 977 69 55 63

WHAT ARE THEY?

The pinsa is a direct antecedent of the pizza. In this case, not the secret but the difference is in the dough. The base of the pinsa is made with a mixture of flours, including soy, wheat and rice, with olive oil.
The result is a lighter, crunchy base, with a fermentation that is achieved in three days, and more digestible than pizza.

PINSAS, THE ANTECEDENT OF PIZZA

WHAT ARE THEY?

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Pinsas Ran de Mar

To enjoy in our restaurant or in your own home

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DIFFERENCES BETWEEN
PINSA AND PIZZA

The main difference between pinsa and pizza lies essentially in the "formulation and fermentation". While pizza is usually made with highly refined wheat flour and fermentation rarely reaches 48 hours, the base of the pinsa is made using a mixture of wheat, soy and rice flour, fermented for 72 hours.
When tasting it, we will immediately notice differences in the dough, more crunchy and smooth than traditional pizza. But it is also much healthier. The pinsa dough is totally natural and is made with organic doughs that make it a much easier dough to digest than a pizza.

HISTORY
HOW THE PINSA WAS BORN

Soy and rice are not traditional in Italian cuisine, so the idea of using these new flours was born in Rome in 2001 from the mind of Corrado Di Marco, a clever flour businessman. In 1991 his company, specializing in pizza preparations, launched Pizzasnella, a mix of wheat and soy that revolutionized the world of sliced pizza, an institution of Roman street food.
The next step comes 10 years later with the creation of the Pinsa mix, an evolution of Pizzasnella with the addition of rice flour, which gives it that particular texture.

DIFFERENCES BETWEEN
PINSA AND PIZZA

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HISTORY
HOW THE PINSA WAS BORN

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The secret is in the dough

100% handmade elaboration, from the selection of the ingredients to the process of elaboration of the dough.

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ELABORATION
OF THE ROMAN PINSA

The recipe for the preparation of the Roman pinsa (and any of its variations) uses a "mix" of special flours: wheat, rice and soy. While rice flour is used in the kneading phase and provides an extra crunch to the dough, soy flour provides a high protein value.

With the mixture of both ingredients, we get a "strength flour". But what is a strong flour and what is the difference from a normal flour? In the percentage of proteins they contain. Thus, the normal contains 9% protein per 100 grams and the "strength flour" 15%.

Compared to the classic pizza dough, the pinsa requires a different amount of water and a lower percentage of yeast. The result is exceptional, a crispy dough on the outside and a soft crumb on the inside.

Also the way of working it is completely different from that of traditional pizza because the dough has to rest for at least 24 hours (so it has to be prepared well in advance).