20 June 2008

mamma mia

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!

8 comments:

  1. 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!

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  2. I'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)

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  3. I'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?
    Your pizza looks delicious too...

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  4. We eat a lot of pizza bianco too as neither of my offspring will go near anything containing tomato.

    Your 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.

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  5. 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.

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  6. I've got one of those stones too... but have never used it. Ok, I'll try it now...

    (how long to do you warm it up for? at what temperature?)

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  7. 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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