Pinsa romana is an ancient Italian dish and the ancestor to the classic pizza we know today. The main ingredient is pinsa romana flour, a mix of wheat flour type 0, soy flour, rice flour, and dried mater dough. This ancient pizza has an oval (or sometimes rectangular) shape, the higher hydration of the dough (making it more digestible), and the dough contains less fats and carbohydrates than regular pizza.

The dough for pinsa romana is always prepared with cold water. In ancient Rome, pinsa was prepared by poor peasants, and the name is derived from the word pinsere, meaning to stretch or to spread, referring to the dough and its elongated shape.

Due to the fact that the major difference between pinsa romana and pizza is in the dough, not the toppings, it can be topped with most ingredients, such as tomato sauce, herbs, mozzarella, salami, and mushrooms.