JACK & HEATHER!

The Adelina commercial kitchen and pizza truck are almost-fully-operational in The Finger Lakes. We have received our first pallet of flour from Rome and been iterating over the last few weeks as we get all the variables dialed in. That said, we are excited to share this latest release with you. It’s called Pinsa, and we hope you enjoy it.

What is PINSA

Pinsa is the result of many years of Roman artisan baking expertise, creativity & experience. The word “Pinsa” comes from Latin “pinsere” meaning “push the dough by hands”. Pinsa traces its origins back to the Roman Empire when poet Virgil wrote in the Aeneid that peasants in the Roman countryside kneaded grains, salt and herbs to make a “low and oval cake” cooked on hot coals. Virgil recorded this easily digestible cake was one of the first foods Trojan Hero Aeneas bit into when he set foot on the Lazio coast.

Roman pinsa has evolved over time. Today’s pinsa dough is made from Non-GMO rice, soy and wheat flours. Pinsa differs from a standard NY slice or a Neapolitan or Sicilian style pizza in the magical process of extended cold fermentation. Unlike other types of pizza that typically is ready in 6 hours, pinsa takes between 48-96 hours to finish it’s maturation.

By using different ingredients, temperature, timing and much higher hydration than regular pizza, this extended cold fermentation process allows complex sugars and proteins to break down into simple sugars and amino acids, resulting in a fragrant easily digestible pizza. Pinsa as compared to normal pizza manages to provide much more flavor while at the same time having 67% less gluten, less fat, less carbs, less sugar & less cholesterol. But you won’t be thinking about any of that when you taste Pinsa. Don’t take our word for it, come try it yourself!

How to prepare the Pinsa you received:

1) Pre-heat oven to 550F

2) Spoon the tomato sauce on the Pinsa and use the silicone brush to spread it around (to make the sauce add 15 grams of salt and 15 grams of olive oil to 1 kilogram of the tomatoes I gave you). Squish them by hand delicately so you only have small chunks.

3) Add the mozzarella cheese in eight pinches

4) Bake for approximately 3 minutes

5) Cut & serve

Let us know what you think!

Thanks, Toby & Richy