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Pinsa - what's behind pizza's older sister?

Pizza - probably the world's most popular food - is getting competition: For some time now, Pinsa has been appearing more and more frequently on German menus - we reveal what the Roman sister of the Neapolitan classic is all about.  
 
Pizza? Anyone can do it. But if you want to surprise your guests with a different kind of Italian dough flat from the oven and at the same time offer them more variety, you're increasingly serving them pinsa. It sounds similar, looks almost exactly the same, and yet differs from its ever-popular sister product in several important ways.

Origins in Ancient Rome

The Pinsa is possibly even the older sister, its origins lie possibly in Ancient Rome. Its name is derived from the Latin word "pinsère", which means "to crush" or "to stretch". Grains and coarse flours that could not be sold in the markets were used to make a dough for a crispy, light focaccia, from which the Pinsa Romana, as we know it today, is derived. In ancient times, the Pinsa was used as bread to accompany sauces and main dishes. 
 
Even today, the main difference with pizza is in the dough: while Neapolitan pizza is traditionally made with only one type of flour - white wheat flour - the dough for pinsa is mixed from wheat, rice and soy flours with a high percentage of water and sourdough. A long dough rest of at least 24 hours ensures a fluffy, crispy texture and better digestibility than many pizzas. 

First pinserias in Rome

Pinsa was rediscovered gastronomically in 2000 by Roman pizza maker Corrado die Marco, who added more modern ingredients such as soy and kamut wheat to the ancient flour blend. Diners were delighted, and gradually numerous pinserias opened in Rome. In the meantime, the trend has also arrived in Central Europe. It’s not just the international chains such as Vapiano that rely on the hearty alternative to pizza in its German restaurants, specialists also like the concept, “We are Pinsa” are successfully making tasty pinsas for their guests. 
 
And the food industry is not sleeping either. Many manufacturers have long had corresponding products that can be regenerated in the blink of an eye, for example in the Merrychef quick-cooking systems of the Welbilt world. The brand-new hybrid high-speed ovens conneX® 12 and conneX® 16 are ideal for use where neither space nor elaborately trained staff are available.

No queues even when demand is high

Even if the demand for crispy pinsa or other snacks is particularly high: with the Merrychef, there are no queues thanks to its maximum cooking speed and high user-friendly intuitive touch screen interface. Market-leading Welbilt KitchenConnect®, our open cloud data management system, allows the ovens' functions to be continuously monitored and menus to be updated remotely. 

Learn more about the latest generation of revolutionary high speed ovens here. 

This means that nothing stands in the way of Welbilt customers offering their guests the literally "hot" food trend, Pinsa, in a way that is as uncomplicated as it is profitable, even with limited resources, to stay a big step ahead of the competition.