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BUT I'm in over my head since page one
I've heard snorkels help!The Organic bread flour looks like it would be my choice from what you have shown.How about potato flour? Mark
You're gonna get yourself arrested dude...stay away from there an jus....I don't know..hang here and make some pizza's man!
I think I can get this which has 12.5g of protein http://www.dovesfarm.co.uk/flour-and-ingredients/organic-flour/organic-strong-white-bread-flour-x-15kg/
PB,The passata looks like it would be perfect for the type of pizza you made above. Can you get the La Rustica style of passata? Either one will probably be great. How much is a tin of the D.O.P.'s over there....what size can.
€1.79 for a 400g can CB. Gonna give the passata a run tonight, any suggestions how to prepare it??
PB, congratulations, that's a huge improvement. The crumb looks fantastic.What's going on with the thickness factor? Did you use the last formula you posted and stretch it 12"? Thickness factor tends to be a pretty subjective area, but I think you might be pleased if you used less dough and stretched it a bit thinner.
Pizzaboyo,Out of curiostiy, what prompted you to use semolina flour and what prompted you to use 67 grams of it? Also, were there any leftover slices and, if so, how were they upon reheating?Peter