With all the discussion about Durum and Pasta I tried 100% Durum for Pizza
The result was as per the Original Italian-type - Crispy and Chewy - rolled the dough out quite thin - also did let it rise several times over about 12 hours. Put a bit of olive oil - and salt - used Lidl dry yeast.
Durum (Pizza)
Re: Durum (Pizza)
The Italians I know here blend a few different flours together to get it _just_ right..
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http://blog.enogastronomist.com | http://blog.enogastronomisti.comRe: Durum (Pizza)
Are they also high gluten flours?
Also made some rolls with the dough - consistency good - but damn I always seem to end up with some excess 'yeast' taste - even after 12-15 hours and many 'risings' - quantities used should have been ok - but this problem nothing new to me
Also made some rolls with the dough - consistency good - but damn I always seem to end up with some excess 'yeast' taste - even after 12-15 hours and many 'risings' - quantities used should have been ok - but this problem nothing new to me
Re: Durum (Pizza)
Sorry to ask but what recipe did you use?