Crispy Pizza with Cereal and Legume Flour
Three formulations for crispy pizza with rice flour, re-milled semolina, whole rye and legume flour. In-depth research on ingredients and techniques to maximise crispiness.
Three formulations for crispy pizza with rice flour, re-milled semolina, whole rye and legume flour. In-depth research on ingredients and techniques to maximise crispiness.
Tall, soft tray pizza using the Tangzhong technique: the water roux pre-gelatinises the starch, ensuring a moist crumb that stays soft for days.