Pinsa Love

PINSA: FROM THE LATIN PINSERE, TO STRETCH. One bite of pinsa and you know it’s a very special type of pizza. Most obvious is the crust: It’s impossibly light – even airy – and crispy. That’s because it’s made from special Italian flours (non GMO, of course), mixed according to time-honored traditions specific to pinsa. Then the dough is allowed to rise for 72 hours. (This is completely unlike regular pizza dough, which rises for only a few hours.) After rising, pinsa dough is hand-stretched (to preserve the structure) and shaped into a rectangle. It’s then lightly coated with olive oil and baked on a pizza stone at a very high temperature.