The dough was better after been wrapped up in the fridge for a couple of days. I could roll it thinner.
But it was a white flour recipe which seemed very doughy.
I don't know if you make pizza dough with wholemeal flour. I presume you can?
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The dough was better after been wrapped up in the fridge for a couple of days. I could roll it thinner.
But it was a white flour recipe which seemed very doughy.
I don't know if you make pizza dough with wholemeal flour. I presume you can?
Zefarellis in Ambleside used to serve very tasty wholemeal-based pizza iirc
mmmm pizza :closed:
Bloody hungry again now:rolleyes:
will report back when I've made it with wholemeal
I use the following recipe for pizza doughQuote:
Originally Posted by millipede
15g fresh yeast (or 7.5g dry)
500g Strong white (preferably) italian flour (Allinsons strong bread flour works well enough)
10g salt (only Maldons will do)
50g Olive oil (no scrimping go with extra V)
A pizza stone or granite baking slab is also a must for me. Being olive dough (minus semolina if you use it) it freezes a treat.
Also I find it best not to roll the dough into shape, I lack the skill to spin the dough about in the but you can replicate the action by holding the dough up and letting gravity stretch it out.
Phew! A bit warm today http://i592.photobucket.com/albums/tt8/midgebit/fan.gif
Glad am off work till Monday !Quote:
Originally Posted by Alf
Pantisocial has visited my profile page! :w00t: :wink:
I frequently accidentally click on peoples profile pages when trying to click onto a thread.
Easy mistake! :)