When it comes to pizza, people tend to have their favorites. We get it, it's comfort food. But what if you could find room in your heart for another style of pizza that you haven't tried yet? Yes, you heard me right. Chances are that all this time you haven't been factoring in Pinsa-style pizza, which is being touted as one of the biggest food trends of the moment.
Pinsa certainly looks a lot like pizza you're used to as it's dough topped with sauce and cheese and all sorts of delicious toppings. The first key difference is it's pressed down with the fingers versus being rolled out, so it's not going to look perfectly round and may include a few more lumps and bumps. It's rustic!
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Now, before you come at me with pitchforks, I should note that pinsa is not exactly new to a lot of people. It's a traditional way of making pizza that comes to us from Rome. But it's finally becoming more popular in the U.S. so we're going to be talking about it now, OK? OK!
This style of pizza is made with rice, soy, and wheat flours versus 00 flour, which is typically used to make pizza and pasta. This swap can make it easier to digest for many people. It also takes a little bit longer to rise and cook but all this work results in a much lighter and fluffier dough, which many have raved over. It's somehow crunchy and fluffy all at the same time.
You'll probably start seeing this pop up more as it gains more buzz in the U.S. For instance, the San Francisco restaurant Montesacro has branded itself as "America's original pinseria," and has expanded to more locations around the country. The pinsa in the photo at the top of this article is from Montesacro so that should be all the motivation you need to give it a try.
A quick Google of pinsa places near me popped up a bunch of restaurants with pinsa on the menu, so I dunno, give it a search and try it for yourself! Then get ready to argue that it's the best pizza style and all others are hot garbage. It's the American way.
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