Pizza base
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HILLDREAMER90
- Barbara Good
- Posts: 123
- Joined: Fri Oct 27, 2006 3:25 pm
- Location: ABERDEENSHIRE
Think,if i remember corectly from my college days [long time ago] strong flour has more gluten & so i would imagine it is more springy. agree with bwaymark, lots of practice,aim for chapatti thinness.A.
DONT NOTICE THE TINY FLEA IN THE OTHER PERSONS HAIR AND OVERLOOK THE LUMBERING YAK ON YOUR OWN NOSE.
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titch7069
- Tom Good
- Posts: 54
- Joined: Sat Nov 18, 2006 1:55 pm
- Location: Ras Mbizi, Mafia Island, Tanzania
from trial and error i have found resting it for an hour, then rolling it out, leaving it for half an hour (or so)and then rolling again (having left it rolled out) seems to work for me, i get a very thin and crispy base, oh and heat the tray put the base on it and assemble.
Have sold up in the UK, now living on Mafia Island, in the middle of an old coconut plantation. We catch our fish, have chickens, grow fruit and veg. We are powered by solar and an ankur gasifier - no mains elec here!!
My blog is at www.travelblog.org/Bloggers/titch
My blog is at www.travelblog.org/Bloggers/titch