Pizza
Our classic recipe...
4 pizzas 30 cm diameters
Ingredients:
300g rice flour
150g potato flour
40g sugar
30g carob flour
400g water
15g salt
20g beer yeast
25g olive oil
Method
Put all the ingredients into a large bowl and form 4 balls of 250g. Cover the dough with film and refrigerate it for 12 h.
Finally
Roll out the dough with help of some rice flour and bake in the oven at 250C for 7/8 minutes (add mozzarella when half-baked).
Gluten-free pizza dough: rice flour and resting in the fridge
In this dough, rice flour and potato starch take the place of wheat flour, while carob flour helps give the dough structure. The 12-hour rest in the fridge makes the dough balls easier to roll out. More gluten-free doughs are collected on the Villa Madonna blog, while those who prefer to eat a gluten-free pizza out can look at what the restaurant offers.
