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Post by scottme on Jul 6, 2012 10:45:22 GMT
Raj Stores, Brick Lane E1 - TRS brand coarse semolina, 89p for 500g. Milled in the EC, cleaned and packed in UK. Most likely also available at your local asian store.
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Post by greatbritishpizza on Jul 10, 2012 20:54:58 GMT
We've stopped using semolina. I found it built up on the floor of the oven, causing burning hot spots (even with a vigorous brushing down). Too much on the peel also burnt the base of the pizzas too quickly. BUT.... I love the crust it gives, so we're attempting a fine sprinkle around the edge before putting in the oven.
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Post by barryanorak on Jul 18, 2012 16:24:09 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 Sorry for the slow reply - I was a member of the 'old' forum, but am not a regular poster. I have a big interest in outdoor cooking, from my wood fired oven, tuscan grill and Balkan cookpot to the usual collection of varied BBQs. If only the weather could be more conducive to it...I've only fired up the oven three times this year so far.
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Post by salilah on Sept 14, 2012 7:45:48 GMT
I've found semolina fairly easy to get - even Tesco - but not with the flour necessarily, I think it is used more often for children's puddings in this country? It is small granules, and I think that is why it is useful for dusting the peel... Durum wheat flour - Semola di grano duro (rimacinata) - is much more difficult to find www.luigismailorder.com/products/detail.asp?product=De_Cecco_Semola_di_Grano_Duro_Rimacinata&cat=Cupboard_Essentials&subcat=Flours(The above is an example, not a recommendation for sourcing!) I personally wouldn't use this to dust a peel, as given it is so hard to find, I use it in my breads as it gives a wonderful flavour and texture www.thefreshloaf.com/node/25488/pugliese-capriccioso(this is a wonderful loaf, well recommended!) No idea on rice flour for the peel - it would make sense, though, I use it to line the banettons for bread rising, and it is very good for not sticking!! (PS if you know of a good source for durum wheat flour, please let me know! I can get it from a deli in London, and can order it through Natoora but they have a minimum order of £80 for free delivery, which is a bit extravagant!!)
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conic
WFO Team Player
Posts: 186
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Post by conic on Sept 14, 2012 12:15:09 GMT
By all means use semolina if you want to have a dabble but it really is not required, normal cheap flour to dust the peel is the best but you need to practice with a bit of old dough.
just get some along the front edge of the peel by pushing the peel on a slight angle into some flour on your work surface, the line of flour is a bit like a line of cocain 10mm wide and 3mm high. use short sharp becward forward jerking motion to get the flour on then the same on the pizza and it will slide on.
practice makes perfect.
Conic
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