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Just at the end of my semolina flour so can I ask if we use any special type ?
Thanks

oops well to start with i bung it in the fridge when it starts to rise after mixing for 3 days, taken out on the 3rd morning and left to sit for the rest of the day on the worktop to reach room temp...

hi i have to use the cast iron pan and grill method and i keep getting really crispy bases, any help on this i just use the bread maker recipe ?
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im stuck having to use the same method, can you post your dough mix as im just following the bread maker one ?
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san marzano tomatoes where are we buying them ?
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Thanks can't wait now roll on Friday (pizza night) to try your advice

Okay just finished the whole thread and none the wiser in regards to the sauce, i usually just get a tin of tomatoes chop them up and sweat the excess liquid off in a pan and use that, also i can...

Can I ask the salt & sugar is it 2tsp of each ?
Thanks

I also have problems with spring back so looking forward to trying this recipe, many thanks