PINSA 101: It’s Not Pizza!
WHY WE LOVE PINSA
At ALL ROADS, we’re all about bringing you the best of Roman-inspired cuisine, and pinsa is the heart of that mission. Its rumored history, forgiving nutritional profile, incredible taste, and downright insane texture make it a standout on our menu. Plus, it’s versatile, the perfect vessel for all the things we love—from classic San Marzano tomatoes and basil to something more adventurous like mortadella with burrata, pistachios, and salsa verde.
Our chefs have perfected the art of pinsa-making, using the time-honored techniques passed down through generations—usually through our nonna’s, of course. Each bite of our pinsa is a journey through history, capturing the essence of Roman culinary traditions with every crispy, airy, and flavorful slice.
WHAT’S PINSA, ANYWAY?
First things first, what exactly is pinsa? Imagine a pizza and a flatbread had a love child—that’s pinsa. This Roman delicacy has ancient roots but has been given a modern twist, making it lighter, crispier, and more digestible than your regular pizza. The name "pinsa" comes from the Latin word "pinsere," meaning "to stretch" or "to spread," which is exactly what happens to the dough before it’s baked to perfection.
A SLICE OF HISTORY
Pinsa might sound new to many, but its origins trace back to ancient Rome—or do they? Let’s explore the truth behind this fascinating dish.
The idea that pinsa originated in ancient Rome comes from the term "pinsere," meaning "to stretch" or "to spread." This method of preparing flatbread was common in ancient Rome. Roman soldiers and common folks enjoyed flatbreads made from grains like millet, barley, and spelt, which were mixed with water and salt, then pressed and cooked on hot stones. These flatbreads were an early precursor to what we now recognize as pinsa.
However, the modern version of pinsa, as we know it today, was actually developed much later. In the early 2000s, a group of Roman bakers, inspired by historical references, decided to recreate and modernize this ancient flatbread. They used a blend of wheat, rice, and soy flours, which differed from the grains used in ancient times. This innovative mix, combined with a unique fermentation process, resulted in the lighter, crispier pinsa dough that has become popular in contemporary Rome and beyond.
While the concept of flatbread can indeed be traced back to ancient Rome, the specific recipe and preparation methods of modern pinsa are relatively recent inventions. This blend of ancient inspiration and modern culinary innovation is what makes pinsa so special and beloved.
THE NUTRITIONAL BENEFITS
of PINSA vs. PIZZA
So, what makes pinsa not just delicious but also a smart choice for health-conscious diners? Let’s break it down:
Lighter Dough: Unlike traditional pizza dough, pinsa is made with a mix of wheat, rice, and soy flour. This blend makes the dough lighter and easier to digest. No more feeling weighed down after a few slices!
Long Fermentation: Our pinsa dough ferments for a whopping 72 hours. This long fermentation period reduces gluten and makes the dough more digestible. It’s a game-changer for those with gluten sensitivities.
Lower Caloric Content: Thanks to its unique flour mix and fermentation process, pinsa generally has fewer calories than traditional pizza. Enjoy all the flavor without the guilt.
Packed with Protein and Fiber: The mix of flours used in pinsa provides a good dose of protein and fiber, keeping you fuller for longer and fueling your day.
Fresh and Nutritious Toppings: At ALL ROADS, we top our pinsa with only the freshest ingredients. Think seasonal veggies, lean meats, and artisanal cheeses. Each topping is chosen not just for taste but for nutritional value too.
MAKING PINSA: THE MAGIC IS IN THE DOUGH
One of the most spectacular features of pinsa is its nearly impossible texture. The combination of the unique flour blend, high hydration, and long fermentation creates a crust that is both crispy and airy. This texture is a delightful contradiction—light and fluffy on the inside, with a satisfying crunch on the outside. Achieving this perfect balance is a true art, and it’s what makes pinsa the pinnacle of a meal with us.
CLASSIC PINSA STYLES + TOPPINGS
Since we’re inspired by tradition, not simply bound by it, we love experimenting with toppings. But! We also stay true to some classic styles that highlight the beauty of traditional Roman flavors. Here are a couple of our favorites:
Mortadella and Pistachio: This classic combo is a must-try. Silky mortadella, a type of Italian sausage, pairs perfectly with the crunch of toasted pistachios, creating a rich and flavorful experience that’s both decadent and satisfying.
Margherita: You can’t go wrong with a classic Margherita pinsa. Topped with fresh San Marzano tomatoes, fiordilatte mozzarella, basil, and a drizzle of olive oil, this simple yet delicious style lets the light, crispy dough shine
[ VIEW OUR WHOLE PINSA MENU ]SO, THERE YOU HAVE IT—
Pinsa isn’t just a treat for your taste buds; it’s a win for your well-being too. At ALL ROADS, we’re all about bringing you the best of both worlds: incredible flavor and a feel-good dining experience. Whether you’re digging into a classic Margherita or trying something new like our Mortadella and Pistachio, you’ll enjoy every bite knowing you’ve made a smart, tasty choice. Come by, relax, and let us serve you something that’s as good for your body as it is for your soul.
