Sunday, February 7, 2010

Flour....the plain truth

For a few years now I've been making my own pizza dough and it's been a winner in my house.

The staple topping items include - mozzarella, ham, pepperoni, bacon (as you can probably tell we have a household of meatlovers). Lately on my pizza I've been enjoying semi-sundried tomatoes & buffalo mozzarella - I'm a bit of a gourmet pizza lover.

Of late it's come to my attention that along with Plain & Self Raising flour, great for cakes or pastry, there is also something called Strong Flour or OO, ideal for bread & pizza dough, which has a high gluten content. Read more here

So I thought I would give it a try.

Luckily I found Strong flour in my local grocery store and used it in my pizza dough last weekend. The result was noticeable. My dough was softer & lighter and had a superior stretchiness to it, if you know what I mean.

My pizza's just got that much s.t.r.o.n.g.e.r.

Give it a go, next time try using Strong flour and make this simple apple cake slice...

Pre heat oven to 160 degrees Celsius.

On top of a rolled out piece of dough place some sliced granny smith apples and sprinkle with ground cinnamon and a generous amount of caster sugar. Lastly drizzle a generous amount of thickened cream and place in the oven until the apples are soft.

A good dollop of whipped cream or a scoop of vanilla ice cream would just be the finishing touch that this dish needs.


  1. Seriously good comfort food.

  2. yummm, i am salivating at the thought of eating this.

  3. I will have to go home and compare my recipe to yours and see what the difference is....

    but what I really want to know is where do you find the time????? :)


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