DID YOU KNOW?
Pinsa comes from the Latin word “Pinsere” meaning “to pinch and stretch” in Italian.
Why is Pinsa so amazing?
It’s innovative. It’s high quality. It’s healthy.
The key, a superior blend of non-GMO wheat, rice and soy flours transformed by 80-90% hydration. How are those flours healthy? Let’s take a look:
- Rice Flour: absorbs water and is highly digestible along with being rich in calcium, phosphorus, iron, potassium and magnesium. It’s also, gluten free.
- Soy Flour: is also gluten free and has been shown to lower cholesterol.
- 72 Hour Process: cold fermentation breaks down starches and glutens and makes Pinsa more digestible.
The Difference: Pinsa vs. Pizza
Like all good things, Pinsa takes time. There’s a striving for quality in our unique dough starter and our grains milled in Italy. There’s a science to the cold working method used on our dough. There’s a precision to make sure that each phase is performed at the perfect temperature. A precision that allows the complex sugars and proteins to break down into their more basic elements, giving us a product that’s enjoyable to eat and easy to digest. So what’s the difference between us and pizza?
For starters Pinsa has a healthier side to that of the traditional pizza. With 48% less sugar, 85% less fat, 100% less cholesterol and 33% less calories, Pinsa dough cuts out much of the unhealthiness we’re accustomed to with pizza.
In addition, instead of merely using bread flower, Pinsa uses a mixture of high quality non-GMO Wheat, Rice and Soy flours. What does this do? It creates a dough that is substantially higher in moister due to the wheat, while being crunchy and without animal fats thanks to the rice and soy. Once all of these are combined, the dough is left to mature over 72 hours and break down into simple sugars, which gives us a substantially more digestible product.
72 Hour Fermentation Process + 80 Percent Hydration = MORE DIGESTIBLE
Want to try it out for yourself? Click the below menu button and come by Pizzicata for fresh, authentic Pinsa. Gratzie.