Pizza Dough

Gregor

Time:

30 mins+20 mins

Difficulty:

Easy

Serving Size:

2 people

Gregor

I just remembered (but i can't seem to find the edit button here) that ingredients also need 2 or 3 pinches of salt. I use 3, because pizza should be a bit salty.

CookieMonster

Hi Gregor,sharp flour? Am i right in thinking in the UK we call this strong flour? Also i can not seem to find the edit function anymore?

__________________
If you can't stand the heat,get out of the kitchen

http://www.wedigforvictory.co.uk/dig_icon.gif

Ann

Hi Gregor! Welcome to the forums. Thanks for the recipe.

Gregor

Could be... I couldnt' find it in a dictionary. We call it sharp, because it's slightly rougher as to the oposite smooth one. The peices in it are tiny bit bigger. It's type 400 flour while the fine grinded one is type 500. If that means anything to you... If it "strong flour" is correct then it would be good if someone could edit that as well.

It's not that necessary to do the mixture of flours, but it makes it taste a whole lot better.

Sabs

Gregor, looks almost like my basic pizza recipe although I also add a little little pinch of sugar, way less than the salt of course.