Pinsa, or Pinsa Romana, is an evolution of pizza initially innovated over 600 years ago in ancient Rome. At first glance it may look similar to Pizza. However, there are fundamental differences. Pinsa adopts a combination of soy, rice and wheat flour to express an airier, healthier and more delicious alternative to Pizza dough. A high comparative water content allows for the same satisfaction, yet brilliant alternative with lower calories, fats and carbs to the classic. The unique composition and cooking technique of Pinsa renders a crunchy and crispy outer surface, whilst the inside texture remains soft and fluffy. The dough’s 48-hour maturation period allows for deep starch breakdown, resulting in less active gluten content and easier digestion.