pinsa

Said to date back to ancient times, the oval shaped pinsa resembles the Turkish pidesi, which the Turks claim is older than the Italian version. At the end of the day, who knows? The word comes from pinsere, to stretch the dough.

La Pratolina restaurant in Rome has recently revived them, using very little yeast in the dough and mix of flours, and letting it rise for up to 52 hours; the toppings similar to round pizzas.