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- Why add semolina to pizza dough? - Pizza Making Forum
Semolina flour has a larger particle size than your regular flour (this is why it also works well as a peel dust) so it hydrates at a slower rate, due to this it is common to add just enough water to the dough to give you the desired consistency, but then the semolina flour begins to hydrate, and the dough tightens up, making handling opening
- Rice flour for dusting peel - Pizza Making Forum
I agree that Semolina Rimacinata is the best to use or 1 2 Semolina Rimacinata and whatever flour you use for your pizza
- Thoughts on semolina for dusting? - PizzaMaking. com
Thoughts on semolina for dusting?I've been using the same semolina from the Bulk Barn for a while, the label on the bin just says durum semolina Just 2 weeks ago I ordered a bag from Amazon that was recommended to me by another member, bag says "semola rimacinata," it's a finer grind then what I've been using, I like it more but a bit messier then what I was using
- Semola or Semolina for stretching non-peel sticking?
After reading lots of threads here, I use semolina on metal peel to facilitate launch I use pizza flour on wooden board while stretching, then transfer to metal peel with semolina for dressing
- 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 All I can deduce is that the dough partially hydrated the semolina and made it sticky When
- 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
- Rice flour vs semolina for the bench - pizzamaking. com
Rice flour vs semolina for the benchYes, rice flour has a higher burning (smoking) point than durum common wheat flour (durum semolina doesn't actually "burn less" than common wheat - their burning points are similar) That said, burnt flour at the bottom of a pizza typically indicates that too much dusting bench flour was used, regardless of the type I've covered bench dusting flours in more
- Malnati Deep Dish with Semolina - Pizza Making Forum
I mentioned in the Malnati thread that I recently had an excellent deep dish pizza at a local pizzeria that used semolina flour to some extent in their crust, which was very tasty and flavorful along with a nice light crunch So I went about making a
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