Dough: Pinsa uses wheat, rice and soy flour (Lightere, crispier); Pizza is 100% wheat (denser, chewier)

Shape: Pinsa is oval; Pizza is round

Fermentation: Pinsa ferments 24-72 hours (more digestible); Pizza 6-12 hours

Cooking: Pinsa bakes at lower heat, Pizza at higher heat

Digestibility: Easier to digest (less gluten, longer fermentation, less sugar), Pizza Heavier, depending on dough preparation

Origin: Pinsa is ancient Roman, Pizza is Neapolitan 

VERDICT: Pinsa is lighter and easier to digest, while Pizza is denser