BASE PER PIZZA CON FARINA E AMIDO DI RISO

Ingredients:

  • 250 g rice flour
  • 250 g Melotti rice starch
  • 250 g of water (possible further addition of 50 ml of water to make the dough soft)
  • 15 g of fresh brewer’s yeast or 7 g of dry yeast
  • 30 ml of extra virgin olive oil
  • 10 g salt
  • 250 g tomato sauce (season to taste with a pinch of oregano, salt and a drizzle of oil)
  • 3 mozzarella

How to prepare it:

In a bowl, combine the water with the rice flour, add the yeast, the rice starch and mix until a homogeneous mixture is obtained. Finish by adding oil and salt. Place the mixture obtained in a glass bowl covered with cling film and let it rise for at least 3/4 hours at room temperature. Roll out the dough on a baking sheet covered with parchment paper lightly greased with a drizzle of oil and a pinch of flour, stuff with tomato and mozzarella. Bake at medium height in an oven preheated to 200 ° C and bake for 20/25 minutes in the ventilated mode. Cook the dough taking care to check the cooking inside. You will notice the extreme digestibility of the dough thanks to the use of starch and rice flour which makes it very soft.

BUON APPETITO!
Mamma Rosetta

How to prepare it:

In a bowl, combine the water with the rice flour, add the yeast, the rice starch and mix until a homogeneous mixture is obtained. Finish by adding oil and salt. Place the mixture obtained in a glass bowl covered with cling film and let it rise for at least 3/4 hours at room temperature. Roll out the dough on a baking sheet covered with parchment paper lightly greased with a drizzle of oil and a pinch of flour, stuff with tomato and mozzarella. Bake at medium height in an oven preheated to 200 ° C and bake for 20/25 minutes in the ventilated mode. Cook the dough taking care to check the cooking inside. You will notice the extreme digestibility of the dough thanks to the use of starch and rice flour which makes it very soft.

BUON APPETITO!
Mamma Rosetta

Rice Starch Melotti

Natural thickener, for soft and digestible dough

The Melotti Rice Starch is obtained from the inside of the grain, the extraction takes place with mechanical action and the use of water, thus maintaining all its natural characteristics intact. Rice starch is the perfect ally in the kitchen, where it is used as a natural thickener especially in gluten-free preparations. It also has the advantage of having a neutral flavor that allows it to be ideal in both sweet and savory dough making them lighter, softer and highly digestible. It is also recommended in addition to Rice Flour for the preparation of creams and puddings or as a thickener for soups, veloutés, gravies and sauces. Furthermore, Rice Starch is excellent as an alternative to potato starch, corn starch or as a binder in vegan recipes, as it can be used as a substitute for egg.  

Naturally gluten free