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Post by edinburghman on Oct 12, 2015 8:58:49 GMT
Just thought I'd share with you a recipe I had some success with over the weekend. I'd actually had a pizza at Pizza East in Shoreditch on Tuesday and was very impressed, so this is inspired me to try as I'm certain they use semolina in their dough.
600g semolina 400g type 00 flour
600g water (60%) hydration
20g salt 7g dried yeast, disolved in some of the water.
Added the salt to the flour and mixed it with the Kenwood. Then added the liquid yeast and then the water. Mixed in to a doughball and after a quick knead I let it rest for a couple of hourse. It really expanded! I then cut it precisely into 6 portions, by weight and then kneaded each of these individually with some 00 flour, as it was a little 'wet'
They were very light, very soft and stretchy, when I was rolling them out to about 12" diameter. Cooked they have a great texture, a little bit chewy, with a good bite too, not very puffy and definitely on the thin crust side as well.
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Post by edinburghman on Oct 24, 2015 11:22:53 GMT
Does anyone ever reply to posts on here??
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Post by cobblerdave on Oct 24, 2015 21:03:46 GMT
G'day You think that after building an oven they'd be. Interested in cooking in one Regards dave
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Post by albacore on Oct 24, 2015 21:10:16 GMT
Well, it's true that people can be a little slow to respond on this forum, but they are good guys and will do their best to give good advice when asked a direct pizza oven question. With regard to your dough, do you mean semolina, (coarse or fine?), or semolina flour?
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Post by albacore on Oct 24, 2015 21:13:45 GMT
Bl**dy 'ell Dave, you're up early!
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Post by cobblerdave on Oct 25, 2015 8:24:38 GMT
G'day You forget that I'm in Brisbane Australia a completely diferent time of the day ahead of you. As I write it's 6 pm on Sunday 25th October here. In london it's 8:30 am Sunday. Because I'm in the Southern Hemisphere it's spring here and Brisbane is sub tropical I usually can only use my oven in autum winter spring never summer as its to bl&&art hot. So it pretty much equates to you building and using your ovens in the warmer times. I usually get to read what's been written first thing in the morning over a cup of coffee. On the subject of semolina the stuff we get here is grainy and not finly ground flour. Had a talk to a South African who runs the butchers and stocks a bit of SAfrican foods and he sells corn flour. Is it the same thing? Regards Dave
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Post by edinburghman on Oct 25, 2015 9:30:58 GMT
No Dave, semolina is durum wheat flour, not the same!
What I've found is that many recipes online are for the US style of pizza - which i don't like at all. My family are from Rome, where the thin pizza 'Romana' come from and which I prefer. Shame you can't get it there as i've like the difference Semolina makes to taste and texture.
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Post by cobblerdave on Oct 25, 2015 10:54:18 GMT
G'day Armed with that bit of info I did web search and came up with this at a local Supermarket. It's in the Heath food section. It's not a section I usually go to as it's usually the glutine free over priced section. It's a bit pricey at $4.30 a kilo but what the heck 000 is pretty pricey anyway. Regards dave
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Post by clanny on Jun 2, 2016 17:44:26 GMT
This sound tasty tasty. Can't wait to get into the cooking part of this project and try out all these yummy sound recipes.
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