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All classes run from 10:00 to 3:00 and are either one or two days
Come join The School of Italian Pizza and Italiana FoodTech as we showcase the Pinsa Pizza Making of world renowned pizza maker Davide D'Eramo as he travels from Italy for this exclusive engagement. Get an overview on this distinct pizza making style how it's made, taste it, and learn why this could be the best pizza to add to your restaurant menu.
Please RSVP by purchasing your free ticket today. Please no more than two people per company or restaurant.
The original idea of the recipe takes its shape from an ancient product that came from the peasant populations living right outside the walls of Rome. These populations used to cook “schiacciatine”(or “focacce”) by grinding cereal grains (millet, barley and spelt) and adding salt and aromatic herbs as well. The word Pinsa comes from the latin “Pinsere” that means: to lay, to stretch. The classic recipe has been revised, over the centuries, to what we have today.
Pinsa style is the revisitation of an ancient roman recipe, revised with new ingredients and modern working techniques. Unlike Romana Al Taglio pizza, which also originates in Roam, Pinsa style pizza is not baked in a pan, but instead it’s baked directly on the stone. Pinsa has a hand pressed oval shape. Due to the high hydration content, it can’t be tossed to stretch it. Pinsa uses a different type of dough to other pizzas making it lighter, easier to digest and healthier. It can be identified by its oval shape covered in airy bubbles.