Pinsa is an Italian delicacy that has gained significant popularity in recent years, both in Italy and internationally. It is a variation of pizza with roots in ancient Rome, which has resurfaced thanks to its unique dough and distinct characteristics. When comparing its nutritional value to classic pizza, it emerges as a healthier choice.

What Makes Pinsa Dough Different?

Pinsa dough differs significantly from that of traditional pizza. It is made from a special blend of flours, including wheat, rice, and soy. This combination gives the dough a lighter and fluffier texture while reducing gluten content, making it easier to digest. Additionally, its high hydration level—up to 80%—enhances digestibility and contributes to its unique texture.

Fewer Calories, Less Fat

Pinsa is considered a healthier alternative to traditional pizza mainly due to its dough composition and preparation process. The use of flours such as rice and soy lowers fat and calorie content. According to available data, a 100-gram serving of Pinsa contains approximately 230 calories, 1.73 grams of fat, and 43.29 grams of carbohydrates. In contrast, a similar serving of traditional pizza often contains more calories and fat, depending on the ingredients and preparation method.

Easier Digestion and Less Bloating

The fermentation process of Pinsa dough lasts between 24 and 120 hours, allowing complex carbohydrates to break down and making the dough more digestible. Moreover, its high hydration content helps reduce the bloating often associated with consuming traditional pizza. The lower gluten content, due to the unique flour blend, further facilitates digestion and minimizes bloating.

But this is just the beginning! There are still many details that make Pinsa unique and possibly the best choice for those seeking a more balanced diet. In our next article, we will explore whether Pinsa can truly be considered a healthier option by analyzing its nutritional value and adaptations for specific dietary needs. Stay tuned!