Pizza dough


Dough rolled our on semolina flour (if I’d have found it earlier then I’d have substituted 1/5 of the four for semolina flour). Semolina give a much crispier texture.

Dough about to go in very hot oven (240’C) until starting to crisp. We’ll then top with tomato purée (herbs for me, girls are going through a phase of not wanting too many herbs so not making into a big deal) then our chopped up veg & a little ham & pineapple then topped with some grated cheddar.

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