Those who enjoy making pizza's, this is essential to ensure the base doesn't stick to the peel when sliding it in, if you know what I mean…
Compliments this deal quite nicely I'd say.
Those who enjoy making pizza's, this is essential to ensure the base doesn't stick to the peel when sliding it in, if you know what I mean…
Compliments this deal quite nicely I'd say.
Maybe I should use less of it but I find it annoying when the semonlina burns after I slide the pizza into my ooni oven.
Shouldn’t you use coarse?
Always go with coarse. Fine semolina burns off too quick.
I find that fine still is ok
Phone is fine
Agree, fine is for pudding or semolina porridge which is delicious.
Also, use it for your crunchy roast potatoes
Samolina itself is used in many south asian dishes. Here is a recipe for a very popular dessert https://www.youtube.com/watch?v=pDhx_PyNMB0
OOS
Very important, you wouldn't want to tear any of the skin off