The white roman pizza.
The Pinsa Romana has its origin in Rome. Often it is also called the white Roman pizza. The word Pinsa derives from the Latin word “pinsere” and means “to crush” or “to pound”. The Pinsa gets its name by the farmers who pressed together several different grains to make the dough.
The traditional Pinsa Romana is baked without toppings. You may add the topping according to your taste after. Popular ingredients for the pizza toppings are: Ham, salami, mozzarella, tomatoes and olives.
Pinsa differs from traditional pizza in preparation, shape, ingredients and leavening time. The leavening time of the Pinsa dough by Koch is 24 hours, therefore the white pizza is also very easy to digest.
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Place the frozen Pinsa Romana on an oven rack and bake in a preheated oven at 240° C for 7-8 minutes.
Team Koch recommends:
We recommend serving the Pinsa Romana with a little bit olive oil, ham, mozzarella and olives.