Pinsa ist eine italienische Alternative zur klassischen Pizza. Aber was genau ist Pinsa und was macht sie so besonders? Die aus Rom stammende Spezialität wird aus einer Mischung aus Weizen-, Soja- und Reismehl hergestellt und ist dadurch leichter verdaulich. Zudem ist Pinsa knusprig und luftig zugleich, was sie zu einem echten Geschmackserlebnis macht.

Pinsa | So geht die Alternative zur Pizza | Felicitas Then

In this video, the presenter is showing how to make “pizza,” which is actually a Roman version of pizza. This variety of pizza has some key differences, such as the type of flour used in the dough and the amount of water added to it. The presenter uses a mixture of rice flour, wheat flour, and soy or chickpea flour in the dough, which gives it a lighter and crispier texture. Additionally, the water-to-flour ratio used in pizza is higher than that in traditional Italian pizza, which contributes to the dough’s unique texture.

After mixing the dough ingredients together, the presenter lets it rest for 72 hours to allow the yeast to develop and ferment the dough naturally. The dough is then shaped and topped with ingredients like zucchini, fresh tomato sauce, and garlic before being baked in a hot oven.

The process of making pizza is a bit more involved than making traditional pizza, but the presenter assures the audience that the extra time and effort are worth it in the end. The resulting “pizza” has a distinctly different flavor and texture from Italian pizza and is just as delicious.

Overall, this video is a fun and informative introduction to a lesser-known variety of pizza. The presenter shows the audience that with some simple tweaks to the ingredients and preparation method, it’s possible to create a unique and tasty pizza that stands apart from the more familiar types of pizza. This new take on a classic dish is a perfect example of how food can be both traditional and innovative at the same time, and it’s a great way to experiment with ingredients and techniques in the kitchen.
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