Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Apr 28, 2012 18:25:30 GMT
Today I knocked up some pizzas for my better half, granddaughter, and meself, for our evening meal. For the dough I used the following recipe:-
500g semolina flour
1 sachet dried yeast
1 tsp sugar
300ml warm water
1/2 tsp salt
3 tbsp olive oil
I was surprised because it was excellent, absolutely spot on. I realise that the DOC geezers won't like it, but, by God, it went down well here ;D
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Post by turkey on Apr 29, 2012 18:29:25 GMT
doc?
not sure I have seen a recipie with just semolina but as long as it tasted good then that's all that matters :-)
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Apr 29, 2012 19:22:46 GMT
DOC = Denominazione di Origine Controllata - the only authentic approved recipe endorsers, apparently, for neapolitan pizza dough. I agree with the variations on a theme, and it tasted good, so no sleep lost here thank you very glad  |
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Post by turkey on Apr 29, 2012 19:41:11 GMT
you learn something new every day. For something like pizza tho I would assume there are 101 different tastes people are trying to emulate, for some it will be new York pizza others might want a deeper more commercial crust. I know I have never had a proper Neapolitan approved pizza but have has some cracking pizzas I would be proud to call my own.
Glad you liked yours, what sort of toppings where you doing?
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Apr 29, 2012 21:55:22 GMT
We did a margharita for the granddaughter, and pepperoni, meatball, ham, and onion for my mrs and me... gorgeous
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Post by Calaf on Apr 30, 2012 9:46:09 GMT
That's another one to try. I think Semolina is underrated as an ingredient.
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Apr 30, 2012 11:41:39 GMT
I would honestly recommend that this recipe for the dough is tried, and I would be happy to hear your opinions. I usually use a 60/40 mix of strong white flour and semolina, but I thought I'd give the semolina a solo spot after watching the Hairy Bikers knock up a calzone using just semolina flour for the dough.
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Post by cannyfradock on Apr 30, 2012 17:25:00 GMT
Tom
I saw your recipe with semolina shortly after you posted it....I thought....yep....I must try that. The only problem is for me is that all the other recipe's on the Pizza Dough forum are also a must to try.....I'll get round to trying them all......eventually.
Terry
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Apr 30, 2012 18:47:54 GMT
Terry You're right - too many good things to try and too little time.....Going to have a go at Mark's foccacia next weekend. And trying a home made rice pudding with rhubarb from the garden. The list never ends and that can only be a good thing  |
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Post by Calaf on May 1, 2012 10:12:45 GMT
Tom, what a cracker!
I never considered using all semolina. It really works nicely.
I used your recipe (just halved quantity for our humble needs) and made a flatbread style garlic bread by rolling out just as I would pizza, making some slashes and put in the oven at 250'C.
Come to think of it, using all semolina would make an ideal bread for Diabetics as it is a lower Glycaemic Index than white flour.
Big Thanks!
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on May 1, 2012 16:56:07 GMT
Mark
Glad you enjoyed it ;D
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