Discover the best Pinsa pizza

Pinsa is the oval, feather-light Roman flatbread that is everywhere now and younger than it sounds. The dough blends wheat with rice and soy flours, takes a very high hydration and a long cold ferment, then bakes crisp outside and airy inside. Did you know? Sellers link the name to the Latin pinsere, "to stretch," and hint at Roman-legionary roots, but the modern Pinsa Romana recipe was actually trademarked in the early 2000s. Being easy on the stomach is half its appeal. The spots below run from Rome originals to kitchens that picked it up as it spread. Compare it with the crunchier tonda romana. We ranked them by what people thought once they had eaten, not by how the menu described it.