Roman pinsa as we know it is a dish from the late twentieth century, its origin predates that of pizza, indeed, pizza has its origin in the pinsa.

The difference between Pinsa and pizza is in the dough, which, in the case of Pinsa, is prepared with 100% vegetable and natural ingredients, using soy, rice and wheat flours and without any fat beyond that of the oil (Extra virgin olive oil).

Why the pinsa dough is much lighter and more digestive than pizza?

Because the pinsa dough has 85% less fat than regular pizza, 100% less cholesterol, 50% less calories, in turn it contains a greater quantity of water because the rice flour helps to retain it and its fermentation period is 72 hours.