WorkshopChris
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https://www.sainsburys.co.uk/shop/gb/groceries/natco-semolina-fine-15kg
£1.33 per Kg at our local Sainsburys, i always use when making pizza.
- Thread starter Ben Sharp
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£1.33 per Kg at our local Sainsburys, i always use when making pizza.
ajlelectronics
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Semolina fine and semolina flour appeared to be different products.
stuvy
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Iv got a pizza oven int he garden it was miss priced at Tesco and only cost £60!
Over half price for an out door oven that cooks in 2 minutes if not less. And heats up to over 700c if you put too much wood in like I did... it has a ceramics stone with it too
I really wanted to make one out of clay but it would have been a pain as we don’t plan on staying in the house forever
Over half price for an out door oven that cooks in 2 minutes if not less. And heats up to over 700c if you put too much wood in like I did... it has a ceramics stone with it too
I really wanted to make one out of clay but it would have been a pain as we don’t plan on staying in the house forever
eSCHEn
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Had a look through but nothing suitable I'm afraid Ben
I shall keep an eye out for you when I'm on my travels
Had a look through but nothing suitable I'm afraid Ben
I shall keep an eye out for you when I'm on my travels
Thanks for looking :-)
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I make ten bases at a time with his recipe and freeze them, had one yesterday actually.
Parm
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I make ten bases at a time with his recipe and freeze them, had one yesterday actually.
Tell me more about freezing, never tried it with dough.
What do you do? Freeze a dough ball and roll out after defrosting ?
Maker
Most folk just call me; Orange Joe
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Yep, split the dough into roughly 250g balls, let them prove for the second time then roll them in a bit of extra flour and stick them in freezer bags. They defrost pretty quickly but I tend to do it in the fridge overnight anyway. It does seem a bit tougher to roll out after it's been frozen (Springs back a little more) but I can't tell when it comes to eating. I've been thinking of freezing an ice cube tray of pizza sauce and defrosting two or three cubes per ball too.
Ten at a time uses up a 1.5Kg bag of flour in one go so it's quite convenient. I'll shape and cook on Semolina if I have it but I don't think it's massively better than just using flour.
Ten at a time uses up a 1.5Kg bag of flour in one go so it's quite convenient. I'll shape and cook on Semolina if I have it but I don't think it's massively better than just using flour.
Parm
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Thanks, I’ll try that. So much easier for on the fly cooking
Rolling pin and pizza base...they go together like plastic and brazing 
We do the following for pizza without any faff or mods of the oven and is better than any you can buy from round us but I've been looking for a way to get a better cooked base so will try the steel sheet method as we weren't overjoyed with the results from a stone.
Around 420g 00 flour into the bowl (does 2x 12")
yeast in and mix into flour
salt in (usually do just under a table spoon)
around 250ml midly warm water
start mixing and slowly add in water when it starts to come together get in a good glug of olive oil
add in the rest of the water.
Kneed for 5 mins in a mixer or at least 10 by hand
Oil hands and form dough into a ball and oil bowl.
Oven on minimum (20-30C), cover bowl and in oven for at least an hour.
Whilst it's rising, in a jug
passatta
glug of olive oil
tablespoon of puree
crushed clove of garlic
mixed herbs and basil either shredded fresh or dried
very small sprinkle of salt
mix with a fork
Dough out (should be around 2.5-3 times the size it went in and very stretchy), oven to 240
flour up yourself and the top and split your dough in half
either roll it (if you must
) or get your best Italian style on and shape and spin it (never perfect but how we like it) .
spread on your pasatta thinly (or thickly if like me you're a tomato addict)
into the oven for 3 to 5 mins, crust should begin to rise like a champ
back out, another spread of sauce
grate of parmesan
basil leaves on
mozarella on
back in the oven till it's done to your liking.
We find with the pre-bake of the base the topping is done perfectly once the base has begun to brown.
It'd be interesting to see how the rest of you do it as the above is an amalgamation of various methods over the years and has been a process of continual development.
We do the following for pizza without any faff or mods of the oven and is better than any you can buy from round us but I've been looking for a way to get a better cooked base so will try the steel sheet method as we weren't overjoyed with the results from a stone.
Around 420g 00 flour into the bowl (does 2x 12")
yeast in and mix into flour
salt in (usually do just under a table spoon)
around 250ml midly warm water
start mixing and slowly add in water when it starts to come together get in a good glug of olive oil
add in the rest of the water.
Kneed for 5 mins in a mixer or at least 10 by hand
Oil hands and form dough into a ball and oil bowl.
Oven on minimum (20-30C), cover bowl and in oven for at least an hour.
Whilst it's rising, in a jug
passatta
glug of olive oil
tablespoon of puree
crushed clove of garlic
mixed herbs and basil either shredded fresh or dried
very small sprinkle of salt
mix with a fork
Dough out (should be around 2.5-3 times the size it went in and very stretchy), oven to 240
flour up yourself and the top and split your dough in half
either roll it (if you must
) or get your best Italian style on and shape and spin it (never perfect but how we like it) .spread on your pasatta thinly (or thickly if like me you're a tomato addict)
into the oven for 3 to 5 mins, crust should begin to rise like a champ
back out, another spread of sauce
grate of parmesan
basil leaves on
mozarella on
back in the oven till it's done to your liking.
We find with the pre-bake of the base the topping is done perfectly once the base has begun to brown.
It'd be interesting to see how the rest of you do it as the above is an amalgamation of various methods over the years and has been a process of continual development.
