Pizzarium style with remilled semolina flour

[Johnny the Gent]

This pizza was made with Cavalier Giuseppe Cocco semolina rimacinata di grano duro (remilled, fine semolina flour). It's much paler than Divella's semolina flour, as you can make out from the first picture below.

HR 80%, hand mixed, 24 hour rest in the fridge.

[dellavecchia]

I continue to be astounded by your production. What is the thickness factor here? IDY level?

John

[Johnny the Gent]

John,

The TF for this pie was somewhere between .135-.138.  IDY .4% (it's gotten cooler lately). Here's a blurry undercarriage shot:

[Johnny the Gent]

Here's some pics of this morning's breakfast 

This dough, made with 100% semola rimacinata was in the fridge for 24 hours. You can see some pics of the dough from the mixing to balling stage in this post here: http://www.pizzamaking.com/forum/index.php/topic,24649.40.html, starting on Reply# 54.

It was left out of the fridge for approx 1 1/2 hour prior to baking, until it warmed to room temperature.  It parbaked on the bottom rack at 300 degrees celsius with only sauce & EVOO for about 10 minutes, then I piled on the toppings :  Cubed whole milk mozzarella, sliced red and green chilli peppers, sliced onions, and some homemade spicy italian sausage that I made yesterday evening -http://www.pizzamaking.com/forum/index.php/topic,25272.0.html

This pie came out really good, the cream colored crust had great flavor and a nice bite to it - the bottom was nice and crunchy.  And the peppers were fiery hot . 

[Bende]

Beautiful pies Johnny.  Are you using olive oil on the pans?

Ben

[Johnny the Gent]

Thanks Bende. Yes, I used EVOO on the pans.

J

[Johnny the Gent]

Here's a first attempt at mixing 45% semolina flour with 55% 00 flour. Hydration much lower than usual at 70%.  2% oil and .7% CY. This was supposed to be a same day, +/- 10 hour room temp rise dough, but 2 hours into the rise I put it in the fridge where it stayed for the next 34 hours.

Despite a much lower HR%, this dough was still very sticky. I lost a lot of the gas inside the dough when turning it out from the plastic bowl because it stuck a lot to the surface... Sure wish I had a camera close by to snap a pic of the gluten webbing.

Half was topped with : italalian sausage, red tabasco peppers, whole milk mozz, quail eggs,  green bell peppers, red onion, button mushrooms
and the other half:      diced bacon, jalapeno peppers, whole milk mozz, quail eggs,  jalapeno peppers, green bell peppers, red onion, button mushrooms

The dough was not as light and airy as I'd like, but had good flavor and was crunchy on the bottom.