13 дек. 2023 г. · Finally started using semolina instead of flour on the base of the dough, absolute game changer. The pizzas don't stick at any point and are so much easier to ...

1 июн. 2021 г. · The grittiness of semolina would not build a gluten network nearly as strong as the usual 00 flour. I can imagine adding semolina to your dough ...

25 апр. 2023 г. · What are the general thoughts behind this? Is it common to use semolina to dust the dough and shape it or should I use it only for getting ...

25 окт. 2021 г. · The process also removes the sharp edges of durum wheat, which inhibits gluten production. I've made Sicilian style pizzas using 100% semola ...

19 апр. 2023 г. · For launching off a peel, I found coarser milled Semolina works better. Bolts Red Mill works, but my go to Semolina is Dellalos. Dellalos is ...

21 сент. 2023 г. · Semolina is much finer than regular AP flour and “dusts” the peel or whatever finer than say AP flour. So, to each their own.

11 апр. 2015 г. · The dough was 62% hydration that was 30% semolina flour. So out of about 275g of dough roughly 100g was semolina, the rest AP flour (King Arthur).

27 мар. 2023 г. · Honestly, flour or semolina would work fine, but semolina gives it a thin crunchy layer. Also a bit easier to clean!

21 дек. 2022 г. · Which do you all prefer to use when shaping your pizzas? I started out with semolina but tried cornmeal and I've not looked back since.

4 дек. 2019 г. · Semolina does not contain enough starch to make reliable "rising" dough, so it was typically used in applications where the formation of ...