Last night was attempt 4 of pizza making, this time with a new pizza peel and semolina flour. These were the results:
– Pizza tossing: Han and I both mastered the two handed pizza toss after several near misses, one landing dangerously close to the open bin.
– Pizza base: ten out of ten for the semolina flour but it only had about 40 minutes to rise so not the bubbliest crust I’ve ever made. Put the left over dough in the fridge and it grew into a monster over night and has taken over most of the fridge. Fingers crossed it will make an incredible pizza.
– Cheese: co-op don’t sell buffalo mozzarella, bit of a downside. Will definitely go to Sainsbury’s for future pizza ingredients (was going to start doing all my food shopping at Cadbury World after recently realising that it is closer to my house than Sainsbury’s, but am fairly certain that Cadbury World don’t stock buffalo mozzarella…)
– Pizza peel: nearly destroyed the first pizza trying to get it on to the peel. Was convinced that if I did it in one swift movement it would send the pizza flying in to the wall, so I went for the gently edging it on approach, which was of course a disaster, and took a good ten minutes. Luckily getting it into the oven was a bit easier (and the first time in weeks I’ve used the oven without burning my hands- got five separate burns on my hand from this term!)
A pretty alright looking pizza toss- not sure if I caught it…
Tomato spreading- made about ten times too much so if anyone wants any leftover pizza sauce….
The now much easier task of getting the pizza in the oven- had some nightmares doing this without the peel (see aforementioned hand burns)
Hanny got a bit floury
p.s. Got my semolina flour from Shipton Mill (http://www.shipton-mill.com/), definitely recommend it! They sell billions of types of organic flour online and it arrived a couple of days after I ordered it.