The cloud-like flatbread is easy to make at home and is popping up on menus across the country

Pizza is more than just a food. It’s a moment unto itself.
It can represent something different for every person: A deep, resonant love for Italian culture and uber-thin crust Neapolitan style pies; an adoration (like mine) for enormous, American style pies piled high with extra, extra cheese; a flippant DoorDash order on a particularly busy night; a celebratory meal a la a “pizza party. The list goes on and on. No matter your own opinion, pizza has arguably made its mark as much as any other food item.
But for those who may not be as enamored with the iconic staple, perhaps pinsa is more up your alley.
Pinsa allows for a bit more flexibility than pizza if you will. Think of it as a younger relative with a slightly different vibe but with familial similarities all the same. And, per food industry experts, you’re likely going to start seeing it pop up on menus near you.
“Pinsa is definitely a trend,” said Johan Coppens, master baker and culinary/technical adviser for Vandemoortele Europe NV during the recent 2023 International Dairy Deli Bakery Association’s show, per Food Business News. “I see more pinsa being made both here in America and throughout Europe, and that’s because it’s naturally delicious. It’s just water, salt, flour, olive oil, and biga, instead of yeast.”
Fine Dining Lovers notes that the name comes from the Latin term pinsere, which means “dough pushed by hand.” It has been eaten for centuries throughout Rome and Italy at large, but is now beginning to make its mark in the United States. Pinsa is also shaped differently: typically longer and more oval-esque than the perfectly rounded circles of pizza. (If you’ve ever heard of or been to Blaze Pizza, pinsa is much more similar to that sort of shape).  — : Source: Travel On.