Nov 7, 2013 · 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 ...

Aug 14, 2022 · 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.

Feb 4, 2005 · 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 …

Mar 31, 2008 · the amount of semolina to ensure a proper balance of flour in total. I mixed the semolina and salt with the KAAP, but withheld 1/4 cup of the KAAP. I added the water with the previously proofed ADY, mixed with a wooden spoon and by hand, covered and let rest for around 25 minutes in a warm part of the kitchen.

Mar 31, 2008 · One question on percentages. This is a minor point, but when people say 10% semolina is that 10% of total flour, or 10% of the all purpose flour amount? So if you use 90g of AP flour and 10g of semolina is that 10% semolina or 11% semolina? How do people slice the mozzarella? I used a mozzarella ball and I found it hard to cut into thin slices.

Apr 12, 2017 · 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.

Jun 4, 2023 · 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, …

May 17, 2020 · 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.

Jan 27, 2021 · However, in my experiments using semolina flour in the range of 15-25%, I found it necessary to increase the formula hydration by a percent or so. I was using a coarse variety of semolina flour and I was also mindful of the fact that semolina flour in general has about 25% more fiber than regular flour.

Mar 28, 2023 · 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.