Over the centuries, the recipe for Roman pizza has undergone numerous reinterpretations, evolving into the beloved modern versions we know today. Pinsa Romana and Roman pizza “alla pala” trace their roots to ancient Roman bakeries. Back then, bakers would test the temperature of their ovens by preparing a simple flatbread before commencing the day’s bread production. This ancient flatbread became the precursor to today’s innovative Roman pizza recipes.

Modern advancements in flour blends and cold water dough preparation techniques have revolutionized Roman pizza, giving rise to Pinsa Romana—a lighter, tastier, and more refined version of its ancient predecessor. The word “Pinsa” originates from the Latin term pinsere, meaning “to stretch or crush,” reflecting the traditional preparation process.

The introduction of new flours and grains, such as wheat, kamut, barley, spelt, and millet, along with the addition of wild herbs, has continually transformed the Pinsa recipe over time. In modern iterations, a blend of wheat, soy, and rice flours has become the standard. Unlike traditional pizza dough, Pinsa dough requires higher hydration and less yeast, resulting in a product that is more digestible, lower in calories, and remarkably light.