The differences between pinsa and pizza dough include the ingredients, the consistency of the dough, the preparation process and the texture of the final result. These differences are described in detail below.

1. Ingredients

The biggest difference lies in the basic ingredients of the dough of pizza and pinsa:

• Pizza dough: It is usually made from traditional white flour (00), water, yeast, salt and olive oil.
• Pinsa pasta: The dough for pinsa is made from a mixture of different flours, typically wheat, rice and soya flour, which gives it a lighter, airier texture. They also use less yeast, which allows for a slower rising time.

2. Settling time

• Pizza dough: The dough of a traditional pizza is left to rise for a shorter time, usually a few hours.
• Pinsa pasta: A special feature of pinsa pasta is that it requires cold rising for up to 72 hours, which gives the dough a lighter and more digestible texture.

3. Texture and texture

• Pizza dough: Pizza dough is typically thinner and more elastic. After baking, it will be crispy on the outside and elastic on the inside, especially for Neapolitan pizza.
• Pinsa pasta: Pinsa dough is airier, lighter and usually thicker. After baking, it is crispy on the outside and softer and airier on the inside, similar to focaccia but lighter.

4. Form

• Pizza: A traditional pizza is round in shape, this shape is formed by hand.
• Pinsa: The pinsa is typically oval or rectangular, which also makes it different from pizza.

5. Digestibility

The lightness of pinsa dough, with less yeast and a longer rising time, makes it easier to digest and less taxing on the stomach than traditional pizza dough.

6. Origin and tradition

• Pizza: Pizza is a classic of Neapolitan cuisine and one of the most famous dishes in Italian gastronomy worldwide.
• Pinsa: Pinsa has its origins in ancient Rome and has enjoyed a renaissance in recent years. The name comes from the Latin verb "pinsere", meaning "to stretch", referring to the way the dough is shaped by hand.

While pizza dough is more elastic, thin and crispy, pinsa dough is airier, lighter and more digestible, made with different types of flour and requires a longer rising time. The shape is also different: pizza is traditionally round, while pinsa is oval or rectangular.