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- Why add semolina to pizza dough? - Pizza Making Forum
The semolina flour adds toughness chew to the finished crust as well as a slightly different finished crust flavor profile All of our work has indicated that you can go up to about 25% substitution of semolina flour for your regular flour with good results, beyond that toughness in the finished crust (especially as it cools) can begin to pose
- Rice flour for dusting peel - Pizza Making Forum
He says that the best for him is Semolina Rimacinata EDIT: He talks about the various flours sticking not sticking to the peel in the video Didn't watch video, however I find coarse semolina (bobs redmill) is far better than fine grind semolina Rice flour is also good buy hard to find a coarse version
- Semolina - Pizza Making Forum
Semolina is a pale, yellowish grind made from durum wheat, which is the hardest of all wheats According to the North Dakota Wheat Commission (North Dakota produces nearly 75 percent of the U S durum crop), durum wheat's yellow endosperm is what gives the pasta its golden hue
- The confusion surrounding the term semolina - Pizza Making Forum
While "semolina" can refer to a porridge-like dessert made with milk, it is more commonly associated with a coarse, granular product made from Triticum durum, though it can refer to other grains as well, such as rice and corn The italian word equivalent to "semolina" is "semola" This is a coarse product which is often used in pasta-making
- Semolina the cause of my scorched flavor? - Pizza Making Forum
The semolina i used to spread on the peel was Bob's Red Mill And here's the thing too I smelt that burning almost immediately after sliding the pie into the oven Now I like a nice charring flavor but this wasn't charring This was BURNT flavor So I thought that maybe it was the semolina and I used for the next pizza an AP flour (w o malt)
- Semola or Semolina for stretching non-peel sticking?
Yes, caputo semola is twice milled semolina, so there are more fine particles The totally baller product is probably Central Milling's Organic Extra Fancy Pasta Flour, which is just fine ground semolina You could also mix 1:1 semolina and your regular flour for roughly the same effect Lately I've been using rice flour
- Which semolina for dusting stretching? - Pizza Making Forum
I've noticed a lot of people recommending semolina flour for peel dusting and stretching I'm cooking on an Ooni Pro at around 700f and I've tried Bob's Red Mill semolina It was ok but it seemed to burn and cause the dough to stick to the stone a little, making rotating a little more challenging
- Thoughts on semolina for dusting? - PizzaMaking. com
Using finer grained flour takes a bit more skill, as you need enough of it to not stick, yet at the same time, using too much flour means the crust has a big powdery layer and the oven is a mess Semolina has an easier skill curve However, semolina adds a hard gritty texture to the crust
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