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Pizza-dough; what kind of flour do you use? - Page 2

post #31 of 34

oh chris  :) 

yes meel and flour are the same thing.

BUT griesmeel/ semolina is the exception BECAUSE of the grind.

 

when someone mentions meel/ flour then we all know, ah you can bake bread/ cake with that because its finely ground.

while griesmeel/ semolina is differently ground because we do usually not bake bread with it but instead make a cooked breakfast like porridge, or make polenta, or a dessert....and that grind needs to take liquids differently.

not that I need a lecture on what semolina is, BUT I was trying to keep things simple because this is not a pro board , just people who love cooking, and make things easy to understand.

you are of course, right in your explanation and indeed there are two kinds of semolina.

 

as for throwing polenta FLOUR ;) in the oven first before putting pizza in yes that creates a smooth base so that its easy to move the pizza around and in/ out oven.

I do that too when I bake my loaves, sprinkle the board with polenta flour, put the proofed bread on, then slide it in the oven. 

you can do that with pizza dough on a smooth board too, you'll see the dough glides right onto the surface where you want to bake the pizza on.

does nothing for the taste otherwise.

 

as for your oven result/ pizza recipe.

don't forget originally pizzas were baked in very hot, usually wood fired or stone ovens for just a few mins... we can always try to recplicate this.

hot baking gives better crust, so you can shorten the baking time if needed.

post #32 of 34

Chris: what about a devilish automatic pizza machine. 2.5 minutes and voilá. Hot chick btw!

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #33 of 34
Thread Starter 

Ordo, I want one of those! Not sure if I need the pizza machine too.

post #34 of 34

I can highly recommend these http://bakingstone.com/shop/home_oven/ mine is going on 4 years old and has had a lot of breads and pizza made on it. Holds heat well. One of my free form pizzas:

 

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