What's the different between  Pizza Napoletana, Pizza Romana and Pinsa?

"Pizza Napoletana" is a UNESCO heritage and its production is protected by regulations. Its distinctive features include being soft and airy, with a high and soft crust. "Pizza Romana" is widespread in Central Italy but rapidly expanding. Its characteristics include being thin and crispy, known as 'scrocchiarella.' These are two different worlds that intersect due to similarities in ingredients, albeit in different quantities and proportions, but diverge during the Pizza-making process.

The "Pinsa" is a reinterpretation of ancient forms of flatbread made by farmers many years ago. It was cooked on a stone after spreading the dough: the spreading process called 'pinsatura,' from which it takes its name. The Pinsa is made from a mix of wheat, soy, and rice flour, while pizza is made only from wheat flour. The combination of these three flours is one of the elements that make the Pinsa a delicious and high-quality product. Another difference is the appearance; the Pinsa has an oval shape, while Pizza is round.