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Claire

Um, interesting. I make pizza in my Aga and have never got the base as thin and crispy as I'd like. I also have difficulty transferring the dough onto the baking sheet. Any tips for the that in your next masterclass would be appreciated! I think I've even tried rolling on semolina as suggested by Paul Hollywood.

Cornflower

I found the dough easy enough to handle, Claire, despite the relative thinness. Having shaped each piece I stacked them on a floured board, interleaving them with baking paper, and they slipped off this onto the baking sheets with a bit of a helping hand and not too much sticking - everything was roughly the shape I'd intended, and having oiled the trays well, once cooked they could be served without any difficulty.
Good luck for your next try!

Claire

Oh thank you, Definetely going to be pizza on the menu here one night next week!

ctussaud

Try rolling out the dough through the rollers of a pasta machine; I haven't done this myself but have taken the idea from somewhere.

Cornflower

Funny you should mention that, Curzon - we did try it before resorting to the rolling pin and stretching it by hand, but because the dough is yeasted and puffs up as you're working with it, it wasn't successful.

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Please note

  • Sidebar book cover thumbnail pictures are affiliate links to Amazon, and the storefront links to Blackwell's and The Book Depository are also affiliated; should you purchase a book directly through those links, I will receive a small commission. Older posts may also contain affiliate links to one of those bookshops. I am not paid to produce content and all opinions are my own.

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