In addition to 'pancake morning', we have 'homemade pizza night' once a week. I do enjoy my routines!We recently discovered replacing some of the flour with semolina makes a truly fab crust: crispy and chewy at the same time. G rolls the dough super-thin, and we use a baking stone--it really does make a difference.
The toppings on my white pizza are always the same (see above re routines): mozzarella and prosciutto or green olives with fresh rocket and basil scattered over the top. But G likes to experiment and comes up with some rather intriguing combinations from the contents of the fridge!
Kristina, that looks absolutely delicious. It must be a nightmare for you going to pizza restaurants when you know that you can make them so much better at home!
ReplyDeleteI'm going to try your semolina tip as my pizza dough is always a bit thunjy ( which might be a word known only to my family?! Heavy and chewy)
ReplyDeleteI've been looking out for semolina flour for ages, as Jamie recommends it in his bread recipes, but can't find it. Where do you buy yours?
ReplyDeleteYour pizza looks delicious too...
We eat a lot of pizza bianco too as neither of my offspring will go near anything containing tomato.
ReplyDeleteYour pizza looks very tempting - I got a pampered chef stoneware thing for pizza, but it's hopeless and leaves the base squidgy. I just do outs straight on the oven bars.
Well we made pancakes this morning and there is dough proving at this very moment! Great minds think alike... I must try the semolina tip.
ReplyDeleteYum, yum!
ReplyDeleteI've got one of those stones too... but have never used it. Ok, I'll try it now...
ReplyDelete(how long to do you warm it up for? at what temperature?)
Oh YUM. We have pizza very frequently at home and I use a Gordon Ramsay crust that generally works very well. But i will give your semolina trick a try when I make pizza this Friday!
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