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Semolina flour

Or you could just buy a 'ready-made' pizza base, spread it with jam and have it with a nice pot of tea.

Most supermarkets sell them.
 
NO! :mad:

It's too late for that! The deal is done! :cool:

I am off to the kitchen and I shan't be out till my dough is risen and my sauce is made (we're going to make the actual pizzas tomorrow now... :rolleyes: )!!!



:hmm: :hmm:
 
I've made my dough, but the yeast was supposed to be used by August. FFS! Will it still rise do you think? It didn't bubble at all. :mad:


I can't be fucked to make the sauce now. :(
 
If it doesn't work here is the 'scone mix' variation that I lifted from the internet:-

1lb self-raising flour
2 tsps baking powder
1 tsp salt
2 oz butter
2 eggs and a few tablespoons of milk depending on the egg size
oregano
 
It'll probably smell really yeasty anyway.

"What's for tea, mum?"
"Yeast."
"Think I'll just have some soup or something. tbf. :hmm:"
 
what you could have done instead of wasting your thyme err i mean time, is to test it by putting the yeast in some warm sugar water and see if it became active.

its a living thing man it aint gonna die after a certain date, although it might become less active over time, depending on storage conditions.
 
I did put it in the warm sugar water you doughnut! That's how I knew it wasn't bubbling!


But it's OK...it's rising well now thankyou! :cool:


Hi-ASL - they're not keen on soup either. :(
 
Herbsman. said:
Oh wait, I just read the other posts properly.
Click to expand...

:D :rolleyes:


I've just realised that I'll have enough left to make some Medfouna later in the week too....and I've even got all the ingredients here already (all in date too).....woohoo!!! :cool:

Medfouna

by Simon King and David Myers
from The Hairy Bikers

Serves 4



Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins






Ingredients
For the dough
1 sachet dried yeast
175ml/6fl oz lukewarm water
250g/9oz plain flour, plus extra for dusting
½ tsp salt
1 tsp caraway seeds
olive oil, for brushing
sea salt flakes, for sprinkling
For the filling
1 onion, finely chopped
½ large stick celery, finely chopped
2 tbsp thyme, leaves picked and chopped
4 tbsp flatleaf parsley, chopped
1 tsp ground coriander
500g/1lb 2oz fillet steak, finely chopped
salt and freshly ground black pepper



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the dough, add the yeast to the warm water and mix to dissolve.
3. Mix the flour, salt and caraway seeds in a bowl. Add the yeast and water mixture to the flour and mix to form a dough.
4. On a floured work surface, knead the dough for ten minutes.
5. Divide the dough into two equal pieces and place in bowls. Cover the bowls with a tea towel or cling film and leave to rise in a warm place for 30 minutes, or until the dough has doubled in size.
6. Meanwhile, for the filling, place the onion, celery, thyme, parsley, coriander and meat into a bowl. Season with salt and freshly ground black pepper and mix well.
7. To make the medfouna, once the dough has risen, roll out both portions into large rounds the size of a dinner plate.
8. Place one of the dough rounds on a baking tray. Place the filling on top and spread evenly, leaving a 2cm/1in edge. Brush the edge with a little water. Place the second dough round on top and press the edges gently together to seal the bread.
9. Brush the top with some olive oil and sprinkle lightly with sea salt flakes, taking care not to oversalt the bread.
10. Transfer to the oven and bake for 20-25 minutes, or until golden-brown. Serve.
Click to expand...

IMG_1127_800x600.JPG




YUM, YUM, YUM, YUM, YUM!
 
Im sure the hairy bastards were in Brum the other night, I seen 'em behind the council house when I was on a job
 
I'm still very sad to think of you without your breads and your pizzas, Herbsman. :(

No wonder you're thinking about sex all the time, eh? :)

(More than usual, I mean)
 
sheothebudworths said:
I'm still very sad to think of you without your breads and your pizzas, Herbsman. :(

No wonder you're thinking about sex all the time, eh? :)

(More than usual, I mean)
Click to expand...
Maybe you're right, I need to start doing stuff. Making bread and pizza and foccacia and butter and pumpkin chutney and that.
 
I don't think I've ever bothered to use semolina - it's not essential in a pizza dough (and you should only use a small amount anyways or you'll crack your teeth on it). If you want authentic, it's probably more important to use some sort of sourdough or let it sit for half the day.
 
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