I took a pizza making lesson in Naples, Italy and the one thing that stuck with me is their usage of rice flour instead of semolina or semola while stretching the pizza. Their take was that it produces a whiter crust complexity to preserve the natural colours of the dough, while limiting the additional textures and bitter taste you could get with semolina. I found some ground rice flour at home and tested it out. Behold, a nice white pizza without the added effects of semolina flour. I’d say it’s great for Neapolitan style pizzas but for other styles, stick with the flour that works for you and the recipe
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Gets a bag of rice and a blender and now has unlimited rice flour. 😅 Makes sense why it has a nice crunch to it.
pizza colorism 😭😭
In the context of "Neapolitan" style, rice flour is typically used for dusting (stretching), not as a main ingredient in the dough itself, unless it is a gluten-free pizza;)
Damn those are good looking pizzas 💗💗
Why not use the same flour you made the dough with?
And isnt light brown just the color of cooked dough.
What is the color your drying to avoid?
Dont let your dough sit in the open air and it wont go yellow.
need you
❤❤❤