>> [CLOSED] PinsaLab | Eat the World NYC

05 April 2018

[CLOSED] PinsaLab



There are more famous pizza empires nearby. Both Artichoke Basille's and South Brooklyn Pizza have outposts within a block or two. Park Slope is also full of little slice parlors. But this, as the proprietor says, is not pizza. This is pinsa.

And what is pinsa? The biggest difference with this Roman-style flatbread is the dough, which takes 72 hours to rise due to its usage of more water and less salt than standard pizza dough. This gives it a light and fluffy texture, which is scorched for a very short time at very high heat.

Each selection costs $7.35 + tax, and is probably enough food for most people to fill up on. The tre carne (above, far right) was the pinsa of the month and cost a bit more at $10, but there are about two dozen options at the base price, and even two dessert pinsas.

Pick up a bottle of their nice chinotto ($2, not pictured) to accompany any pinsa. This soda is made from the juice of a specific myrtle-leaved orange tree and despite being sweetened has a bitter taste similar to Italian amari.

The close ups on this diavola (above and below) give a better sense of the fluffy crust that distinguishes a pinsa from a pizza. The flatbread is not piled with toppings, but rather good quality ingredients are used sparingly so you can better enjoy the dough in each bite.

Even though this shop has been open since last summer, most people that walk in seem curious and have not tried it yet. The owner explains to each of them what the difference is, and why pinsa is superior. So far the lines at Artichoke and South Brooklyn have not died down, but maybe pinsa will catch its moment soon and take off? At the very least, it is worth adding to your normal pizza rounds.


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