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pinsa

oval Roman style pizza

Said to date back to ancient times, and resembles in shape the Turkish pidesi, which the Turks claim is older than the Italian version. At the end of the day, who knows? La Pratolina restaurant in Rome has recently revived them, using very little yeast in the dough and letting it rise for up to 52 hours; the toppings similar to round pizzas.

Text © Dana Facaros and Michael Pauls

Images by: agrodolce