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Post by jonnycj on Jun 3, 2012 18:59:23 GMT
Anyone know the best place to get semolina flour ? I'm looking for something that will allow the pizza to slide off the peel easily.
Tried Tesco (got some more free yeast ;D) but could only find pasta flour.
Anyone got any ideas ?
Cheers
Jonny
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Post by turkey on Jun 3, 2012 20:05:43 GMT
I don't think they put it by the flour but they will have it. Its probably with the pasta and just called semolina I think. Its like micro ball bearings.
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Post by dougclay on Jun 3, 2012 20:07:00 GMT
Morrisons had 1.5Kg bags of Natco Semolina and Corn meal in superfine, fine and medium a few weeks back. I think it was on special as I'd never noticed it before or since, but then I haven't looked either :-)
We only use it on the peels currently although I see more and more recipes that make use of semolina so might give those a try...
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Post by Happy Baker on Jun 3, 2012 20:20:00 GMT
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Post by surfingspider on Jun 3, 2012 22:44:41 GMT
When you see it in recipes I never know what type it would be. Also can be called polenta in some places.
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Post by scottme on Jun 5, 2012 18:50:20 GMT
I usually get my semolina from an Asian or Italian store - they tend to sell it in larger quantities and charge less for it. TBH I find Tesco are gradually becoming virtually useless for home cooking stuff. They seem to be dedicating more and more shelf space to ready meals at the expense of the basic ingredients that you need to cook for yourself. Waitrose and Sainsbury still stock most of the basics, but I don't know about Morrisons and ASDA as I don't have them conveniently close.
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Post by jonnycj on Jun 6, 2012 18:34:47 GMT
Managed to get some at the local health food store. To be fair my local Tesco has virtually every other type of flour you could wish for.
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Post by barryanorak on Jun 13, 2012 8:41:30 GMT
Morning!
You have to be a little careful with semolina flour. The stuff we sell/buy in this country is usually quite coarse. It's okay for peels, but after a few pizzas, you find that it has turned in to charcoal ball bearings in the oven and taints the base of the pizza if you're not careful.
Many recipes, usually from the South of Italy, Sicily in particular, have a semolina crust for the pizza. This is a special type of semolina flour called remacinata (reground), slightly coarser than normal flour, but much, much finer than even the fine semolina in the supermarkets.
I get mine from a company in Huddersfield, but I realise that this may not be an option for many people.
Oh, and polenta is cornmeal, not semolina.
Toodles!
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Post by turkey on Jun 13, 2012 10:38:32 GMT
Hi Barry, welcome to the forum, always nice to see new faces pop up  do you have an outdoor cooking interest that has lead you to us? or just pure fluke of the google searches |
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Post by tonyb on Jun 24, 2012 18:52:02 GMT
Sorry I missed this. Rice flour is a very good lubricant to use on the peel.
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Post by DuncanM on Jul 3, 2012 12:14:22 GMT
I use semolina on my peel and it works fantastically. Domino's (not that they are in the same league as WFO pizzas!) also use the same - and at the same granularity too.
I live very close to both a very large Morrisons and a gigantic Tesco. Morrisons sells the semolina, Tesco doesn't (but sells lots of other types of flour).
I'm intrigued to find out how you get free yeast from Tesco Jonny?
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Post by Breadandwine on Jul 3, 2012 20:36:46 GMT
I use semolina on my peel and it works fantastically. Domino's (not that they are in the same league as WFO pizzas!) also use the same - and at the same granularity too. I live very close to both a very large Morrisons and a gigantic Tesco. Morrisons sells the semolina, Tesco doesn't (but sells lots of other types of flour). I'm intrigued to find out how you get free yeast from Tesco Jonny? Just ask at the bakery! Here in Taunton, Asda will give it away; Sainsbury's will sell it to you - 19p/50g, 59p/200g, £2.29/800g; Morrison's will tell you it's for sale in the chiller cabinets (but it never is!); and Tesco don't want to know! But it's obviously different around the country so it's always worth checking! Small bakeries, where they bake on the premises will often sell it as well. But, if you can't get fresh yeast, Allinson's dried active yeast at 64p/125g is the next best thing. Paul |
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Post by Happy Baker on Jul 4, 2012 8:25:58 GMT
But, if you can't get fresh yeast, Allinson's dried active yeast at 64p/125g is the next best thing. Paul I've been using Doves Farm Instant yeast for years - the OB could not tell the difference when I used fresh yeast, so I went back to the instant. Makes life so much easier seeing as how we don't have anywhere convenient to buy fresh here. |
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Post by minesamojito on Jul 5, 2012 7:03:39 GMT
I use Doves Farm instant yeast, and can't tell the difference with fresh, and definitely easier.
I've been playing with different combinations of peel flour, and usually use equal measures of polenta, fine semolina and rye flour, and give the base of the oven a quick brush between pizza otherwise the polenta burns. I feel the polenta lifts the dough off the base of the oven allowing moisture to escape giving a crisper base, this didn't happen so much with fine semolina or flour, I like the nuttiness the rye flour adds too.
Cheers
Marcus
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Post by Happy Baker on Jul 6, 2012 7:13:52 GMT
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