Pinsa - Die etwas andere Art von Pizza lässt sich am besten mit einem knusprigen Boden, einem luftigen Teig und einer Vielzahl von Belägen beschreiben. Während die meisten von uns die traditionellen italienischen Pizzasorten kennen, bietet pinsa eine neue Variante, die in der Italienischen Küche schon lange beliebt ist. In diesem Artikel werfen wir einen genauen Blick auf die pinsa-Pizza und ihre Zusammensetzung.

Pinsa - Die etwas andere Art von Pizza

Translation:

Write 400 words based on Hello and welcome to Waldis Pizza Channel. Today, I’d like to welcome you again to a new video on my channel. Today, we will do something very special, and that is making a Pinsa. Yes, you heard me right. I did not say Pizza. I said Pinsa. And, I will show you how to prepare it and how it tastes, especially for children in today’s video. So, let’s get started, and I wish you all a lot of fun. (Background music)

As I mentioned before, we will be making a Pinsa. I tried googling where the name came from and where the Pinsa originally comes from. The name is said to have been derived from the word Pizza and Peter, where the two were combined. But, I am not entirely sure where the Pinsa comes from. Some say that it dates back to ancient Rome while others say it was not in existence until recently. Maybe one of you knows more about this topic and could write it down in the comments.

To start with, the difference between Pinsa and Pizza is that Pinsa is more elongated and narrow compared to the traditional round shape of pizza. As you can probably see, we need more ingredients for Pinsa than pizza. We need five different types of flour, starting from regular pizza flour, then wheat wholemeal flour, after that, Dinkel flour, followed by rice flour, and finally, chickpea flour. You could substitute chickpea flour with soy flour as well.

For the Pinsa dough, we require one type of flour, which is wheat flour type 00. Pinsa and Pizza differ in terms of rising time. While pizza dough could rise for a maximum of 48 hours at best, the Pinsa dough could rise up to 120 hours. The significant difference, thus, between the two is that the Pinsa dough takes much longer to rise.

As for toppings, we could be as creative as we like for Pinsa. There are no limits to our imagination. We could use whichever toppings we like to make our Pinsa. For the video, I have already prepared the toppings, and we will get to them in due time.

First, let’s make the Pinsa dough. For this, we require a lot of ingredients, and it is not easy because of the high water content. I have chosen to make the dough by hand because some people might not have a kneading machine. We need to prepare all the ingredients first. I have weighed out 350 grams of Dinkel flour, 350 grams of pizza flour, 150 grams of rice flour, 100 grams of wheat wholemeal flour, and 100 grams of chickpea flour. Then, I have added ten grams of olive oil and ten grams of salt. Typically, we use around 25 to 30 grams of salt for one kilogram of flour for Pizza, but for Pinsa, we don’t require that much salt.

Finally, I have also added 0.5 grams of dry yeast, which is challenging to measure; therefore, I suggest that you estimate it instead. I have added 750 ml of cold tap water. We need to mix all the ingredients correctly with our hands and knead the dough for at least 25 minutes. Kneading could take longer due to the high water content. We need to ensure that the dough is well-kneaded and feels smooth.

Once the kneading is done, we need to cover the dough with a damp cloth and let it rise for 72 hours in the refrigerator. It is essential to ensure that the temperature inside the refrigerator is not more than four degrees Celsius. After 72 hours, we need to make six dough balls and let them rest for at least 4 hours at room temperature.

Now the fun part begins. We could be as creative as we like with the toppings. I have specifically taken care of the toppings for the video, and we will top the Pinsa dough with Mozzarella cheese, cherry tomatoes, ham, salad, arugula, and pepperoni.

We have heated the oven, and it is ready. We will now put the Pinsa dough inside the oven and wait for it to bake for at least 15 minutes. Afterward, we could enjoy our Pinsa with our family and friends. It tastes delicious.

In conclusion, cooking Pinsa could be a lot of fun. I have tried to explain everything as clearly as possible. It requires patience and time to make the perfect Pinsa, but the end result is worth the effort. So, next time you are looking to cook something special for your friends and family, maybe you could try making Pinsa instead of Pizza. Thank you for watching, and see you soon!
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