Pinsa Romana is a traditional Italian flatbread with ancient origins, often considered a precursor to modern pizza. It is believed to have been developed by the Romans, drawing inspiration from recipes used by ancient populations in the region.
Unlike regular pizza dough, which is primarily made from wheat flour, the dough for Pinsa Romana is a unique blend of wheat, rice, and soy flours, along with a longer fermentation process (typically 48 to 72 hours). This combination results in a lighter, airier, and more digestible crust with a slightly crispy exterior and a soft, chewy interior.
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