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.
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.
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...
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!!)
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.