Hi @princessmewmew, the semolina flour is something new to me. I have never noticed it in the shops. Can you get it at the local PnP or Spar? Glad you posted a picture of the one you normally use, the Snowflake. Do you use the semolina flour where the Americans would use corn flour?
When I make my home made pizza's, be it normal, deep dish or pizza cones, do I add a teaspoon Origanum and a teaspoon Basilto the dough. Just love the taste. Thinking of changing it up with other spices.
I have long been searching for the perfect Marinara sauce, to make the perfect Margherita, so if you stumble upon a tasteful recipe, please share!
Yes, semolina gives the best texture to the base. It is not the same as cornflour, no. I get it at checkers. I'm pretty sure you can get it anywhere
To be honest, I wouldn't put the green herbs in the base, but rather the tomato base. I do have a tomato base recipe which I will post soon, but just some canned chopped tomato with purée,salt, pepper and your basil and oreganum is pretty tasty