Denn die Zubereitung und Verfeinerung fällt hier weitaus flexibler aus als bei der Pizza. So wird die Pinsa üblicherweise „rot", „weiß" oder „süß" zubereitet. Dabei ist es üblich, die Pinsa erst nach dem Backen zu belegen. Lediglich Cremen, wie Frischkäse, Fischcremen oder Pestos, werden schon auf dem Teigling mitgebacken. Eine Pinsa besteht aus einem länglich-ovalen Teigfladen, der vielfältig belegt werden kann, etwa mit Tomaten und anderem Gemüse, Rucola, Käse, Schinken oder Salami. Im Gegensatz zur Pizza wird eine Pinsa oft erst nach dem Backen belegt. „Der Hauptunterschied liegt jedoch im Teig", sagt Andrea Danitschek von der Verbraucherzentrale Bayern.
Was ist der Unterschied zwischen Pinsa & Pizza?
Der größte Unterschied zwischen Pinsa und Pizza liegt aber darin, dass der Pinsa-Teig sehr lang geht: Bis zu 120 Stunden ruht der Teig im Kühlschrank, mindestens aber 24 Stunden. Pinsa is made from a mixture of wheat flour, soy flour, rice flour, and spelt flour. While regular pizza dough is usually made from a combination of all-purpose flour, yeast, sugar, and salt. But there is so much more than just the difference in ingredients. Read below to learn more about pinsa, how it is different from pizza, its toppings. Ebenfalls unterschiedlich: der Einsatz von Mehl in der Teigrezeptur. Für Pizza kommt in den allermeisten Fällen Weizenmehl zum Einsatz, wohingegen bei der Pinsa verschiedene Mehlsorten miteinander kombiniert werden. Für die La Mia Pinsa verwenden wir bei Dr. Oetker Weizen-, Reis- und Dinkelmehl. What's The Difference Between Pinsa And Pizza. The first difference between Pinsa and Pizza is the shape. Pinsa has a unique oval shape rather than a circle or square that pizzas often come in. However, there are many more differences between Pinsa and Pizza beyond looks. Pinsa dough is made from a combination of soy, rice, and wheat flour.
Pizza vs. Pinsa, What's The Difference? — VENGA CUCINA
Dough Hydration. Another difference between pizza and pinsa lies in dough hydration (meaning wetness). Hydration varies widely for standard pizza. Some pizza styles, like the Roman al taglio (square pies cut with scissors), are high hydration, making for a lighter, airier crust. Modern pinsa makers also tend toward high-hydration doughs. In summary, while pinsa and pizza share similarities in their basic composition and purpose as bread-based dishes, they differ significantly in terms of ingredients, history, flavor profiles, textures, and uses. Pinsa's multi-grain composition and unique combination of flours result in a distinctly earthy and grainy flavor, while pizza dough. Having said this, let's take a look at their dough composition. While pinsa is made from several combinations of rice, soy, spelt, and wheat flour, pizza is baked using water, salt, yeast, and wheat flour. Most of the time, salt and olive oil are added to the pinsa's dough, which is left to sit for about twenty-four hours. 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.
Pinsa Vs Pizza Point out All the differences Brooklyn Craft Pizza
On the other hand, pinsa dough is a unique blend of wheat, rice, and soy flour, which gives it a distinct taste and lightness. The dough for pinsa is prepared using a longer fermentation process compared to pizza dough. This extended fermentation allows the pinsa dough to develop a higher level of hydration, resulting in a lighter and airier crust. Pinsa dough differs from pizza dough in the following ways: • It has a 72-hour fermentation process; pizza's fermentation process is usually 48 hours or less. • No sugar is added to pinsa dough. • It is stretched to an oval shape rather than round or square. • Rice, soy, and spelt flour are added to wheat flour for pinsa.
Besides the evident difference in shape (pinsa is oval, whereas the traditional pizza is round), the dough of Pinsa Romana is made from a combination of soy, rice, wheat flour and sourdough. It is left to ferment for up to 72 hours, then baked at a low temperature. Compared with the classic pizza dough, the pinsa one provides a different amount. Pinsa Dough has Higher Hydration. Second, the pinsa dough is strictly 80% hydration dough. In contrast, the pizza dough may have varying hydration levels of 60%, 70%, or 80%. 3. Pinsa is Streched Differently. Third, the way pinsa is stretched also contributes to its distinctive identity.
Pinsa vs Pizza Difference Explained in Detail
Abgesehen von der abgewandelten Optik - die Pinsa ist oval - liegt der wesentliche Unterschied zwischen einer klassischen neapolitanischen Pizza und einer Pinsa in der Zubereitung des Teigs. Dieser besteht bei Letzterer nämlich neben Wasser, Öl und Salz aus einem Mix aus Weizen-, Reis- und wahlweise Soja- oder Dinkelmehl. Pizza isn't exactly healthy, even if you blot it with a napkin to remove the excess oils. While pinsa isn't the most nutritional meal you could select, it's quite a deal healthier than pizza, and for a myriad of reasons. First, there's the increased water content. The more water in the recipe, the less junk, such as carbs.
