GELATINIZED ROMAN PIZZA | 5K GIVEAWAY

Rice flour, like many starches, retains gases from the dough fermentation so I decided to make this experiment by including rice gelatinization in my pizza dough. When combined with water and cooked until creamy, rice flour becomes water roux, or tangzhong. I pleasantly found out that this method not only gives our pizza a super crunchy texture (due to the rice flour), but also gives our pizza crust a melt-in-the-middle texture, due to the water roux. Trust me, you gotta try this.

FORZA FORNI PAN GIVEAWAY:
I am giving away one of my 30x40 Blue Steel Pan with diagonals. The pan isn't available for purchase yet, so by entering the competition you'll have the chance to be ONE OF THE FIRST to own it! Let me tell you, this is by far the best professional pizza pan around. The diagonals are made so the pan doesn't bend at high temps!
To enter this competition do the following:
Like this video (subscribe to the channel if you haven't already)
Leave a comment on this video! :)
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I'll randomly select a winner by the end of October 2021!

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#riceflourpizza #highhydrationpizza #romanpizza