Pinsa pizza: What is the trendy style and is it really that new?
4 years, 10 months ago

Pinsa pizza: What is the trendy style and is it really that new?

The Independent  

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. “The story that people spin about pinsa is that it’s the most ancient form of pizza from Rome,” New York City pizza chef Lou Tomczak told The Independent. According to Tomczak, the end result is a pizza “most closely related to the pizza alla pala you would find in Rome at bakeries like forno campo de fiori or forno roscioli”. “The dough gets very airy and very crunchy - so it’s kind of like biting through a cloud with the bottom crust of a well-baked New York slice,” he explained. According to Tomczak, the spotlight is on pinsa because “it’s a relatively new and different style of pizza,” even if the technique has been around for hundreds of years.

Pizza Tomczak Pinsa Pizza Pinsa  expect  newsletter  style  really  food  york  dough  pizza  pinsa  trendy  tomczak  free

Discover Related