BGE pies.
- Garlic prawn, prosciutto and avocado on sourdough.
- Capers, olive and anchovy on a aniseed scented dough
- Leftovers supreme
CS
Have not made one in months. This was with my home made sausage & salami.
That base looks awesome. My last batch of dough was too sticky on the bench and kept shrinking which made it too thick to cook properly. Is that just adding more flour or has someone got a boza dough recipe they can point me to. assume I'm not meant to roll it out when prepping the base? Thanks
was too sticky on the bench and kept shrinking which made it too thick to cook properly.
Both can be solved with the right dough consistency, but I've rarely managed it.
The shrinking part I think can be fixed with extra time. It might be needing a bit more development.
The sticking bit: I've got onto durum wheat flour as a way to make the pizza slide more easily when getting stuck. It's basically semolina, but ground much more finely like flour, instead of little tiny balls like some other types of semolina.
I bought this at Woolworths:
thanks very much narm
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