Author Topic: semolena flour question  (Read 8915 times)

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Offline 007bond-jb

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semolena flour question
« on: July 07, 2005, 08:16:29 AM »
I just found a 4lb bag of semolina fine ground flour at a store what would be a mix ratio to add with say king auther flour 50-50 or 25-75? I want to try a different crust texture. From what I've read ao the forums semolina makes a chewer crust right?


Offline Pete-zza

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Re: semolena flour question
« Reply #1 on: July 07, 2005, 09:41:44 AM »
The limit that is typically recommended is around 25% semolina although I know of a pizza operator who says that he uses 40-50%. Even at that level, the pizza and crust tasted great.

You will get a chewier crust using semolina, but if you let the pizza sit around too long, the crust can take on the quality of shoe leather. I also found that leftover semolina pizza slices don't reheat very well. They get tough and are quite different from the original. So, if you can, it is best to eat the pizza as soon as it comes out of the oven and finish it off entirely.

Peter

Offline mzshan

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Re: semolena flour question
« Reply #2 on: August 07, 2005, 01:47:43 PM »
Well Samolina is produced here in canada known to be the best in the world. infact the pasta's made in italy are using canadian exported samolina, its a very very very nice flour to work with specially in foccacia or pizza doubh 1/3 and when you finish the dough batch mixing just sprinkiling a little samolina would give this amazing touch to the dough as well just as cornmeal does but finer...
you have to contact a place like SYSCO to probably get it in bulk.
also try
www.robinhood.ca

piroshok

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Re: semolena flour question
« Reply #3 on: August 09, 2005, 09:48:13 PM »
Well Samolina is produced here in canada known to be the best in the world. infact the pasta's made in italy are using canadian exported samolina, its a very very very nice flour to work with specially in foccacia or pizza doubh 1/3 and when you finish the dough batch mixing just sprinkiling a little samolina would give this amazing touch to the dough as well just as cornmeal does but finer...
you have to contact a place like SYSCO to probably get it in bulk.
also try
www.robinhood.ca
Italian mills do use Canadian winter wheat and others mainly Russian and or Ukrainian and I sold few tonnes of it in the past I also aware that Italian pizzaiolos do add some Manitoba flour to Caputto of around 10% especailly those in the napoli region. Why I don't know but the do mention that in a number of ocassions.



Offline Lydia

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Re: semolena flour question
« Reply #4 on: October 12, 2005, 07:05:53 AM »
King arthur site has a handfull of recipes using their flours.

Personal pizzahttp://www.kingarthurflour.com/recipes/getrecipe.php/id/R42
Grilled pizzahttp://www.kingarthurflour.com/recipes/getrecipe.php/id/R80
Fried pizzahttp://www.kingarthurflour.com/recipes/getrecipe.php/id/R307

Fogazzo Traditional Semolina Pizza Dough Recipe
http://www.fogazzo.com/html/pizza_dough.html

I just used this one tonight, without an overnight rest ( 1 1/2 hour counter rest-fully prep for oven.), baked at 550F for 7 1/2 minutes on pizza stone. Got pics if you want to see them.
It was wonderful! Hand-toss first time ever tonight.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.