Pınsa is very special food. Pastry of Pinsa must wait 70 hours to be ready. It is not “Pizza”. It is Pinsa! The pastry and shapes are totally different. But it is İtalian dishes and very good alternatif for Pizza. When you eat Pinsa, you will like it is very good combination of bakery and fresh vegatables.
@foodcriticsm travel all around the world. Turkey, Germany, Ethiopia are one of our stop. Also, we visit many cities in those countries. All videos are taken by us. We continue to upload food, cooking and other relatives subjects video. Now you will see how making Pinsa in italian restraunt in Frankfurt, Germany.
Belongs webstaurantstore.com;
A lot of people do not know the difference between pinsa and pizza or consider them one in the same. To specify their main differences, we’ve broken them down below.
Pinsa Differences;
Pinsa Flatbread
Made from all-purpose flour
Most commonly served in an oval shape
Fermentation for pinsa ranges from 48 to 72 hours
The dough uses more water than standard pizza dough
Thinner and lighter in texture
Pinsa dough is pressed and flattened by hand
Pizza Differences;
Made from wheat flour
Circular in shape
Pizza dough ferments for a minimum of 24 hours
Contains more flour than pinsa dough
Variety of crust thicknesses
Pizza dough is tossed or thrown by hand
Pinsa Romana;
Pinsa Romana is a classic type of pinsa made in Italy and many other places around the world. Known for its aged provolone and sauteed garlic and mushrooms, Pinsa Romana is a light and tasty dinner option. To make Pinsa Romana yourself, follow our pinsa pizza dough recipe and once you are ready for toppings, add the following:
Take a large skillet and warm it up to medium heat.
Add in a pound of chopped mushrooms, two cloves of chopped/crushed garlic, and a drizzle of olive oil to sautee.
Pour in 1/2 a cup of white wine to the pan and simmer.
After simmering for 5 minutes, add salt, pepper, and parsley to taste and remove from heat.
Cut provolone into slices and place on the pinsa dough.
Sprinkle mushroom topping over the cheese and bake for 12 minutes at 425 degrees Fahrenheit.
Try taking your own twist on a classic pinsa recipe or make up your own pinsa toppings for your restaurant customers. Pinsa is a quick and easy menu option that many people would love to experience at your restaurant!