Author Topic: Chicago style with Semolina flour  (Read 2067 times)

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Offline Randy

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Chicago style with Semolina flour
« on: June 30, 2005, 12:14:59 PM »
I made the following recipe using Seolina flour and thought it was my best Chicago yet.  Used the Emirl recipe as a base but cut the oil in half.
This is a work in progress recipe
Makes 2  10-inch Chicago deep dish.
1 teaspoon bread machine yeast
1 teaspoon sugar
9 oz  (70deg)
2 tablespoons vegatble oil or 2 tablespoons Crisco
2 tablespoons Clasico Olive Oil
16 oz KA Bread flour
3 tablespoons semolina flour
1 ½  Teaspoon salt

 
KitchenAid instructions
Put water yeast and sugar into the mixer bowl with the dough hook on stir speed for 5 minutes.  Add a ½ cup flour and semolina and with the Crisco and oil then add the remaining flour a ½ cup at the time with the mixer on stir in the bowl until it pulls away from the sides and forms a ball then run on stir  speed for another  2 minutes.  Leave in mixer bowl for 5 hours in a kitchen or until it doubles, then divide and roll into 2 balls.  Place in cooler for 24 hours if you want or pan when ready. 
Can use 110 deg water if a quicker rise is desired.

Remove and flatten the dough into fat disk 3 hours in advance of panning if the dough was in the cooler.

When ready to cook flatten one of the balls in a 10 “pan with olive oil in the bottom until the dough covers the bottom. Use fingers from the top to pinch up the sides about ½ way up the pan and about 1/8” thick.  Bake on middle rack in oven preheated to 425F for 20 minutes for a dark pan and 25 min for a light colored pan.


Offline DKM

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Re: Chicago style with Semolina flour
« Reply #1 on: June 30, 2005, 03:39:33 PM »
Where did you get the semolina flour?

DKM
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Offline Randy

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Re: Chicago style with Semolina flour
« Reply #2 on: June 30, 2005, 06:48:19 PM »
It was good to see you back again DKM.  Got it from Publix but I have found it at a big Walmart some time ago.

Offline DKM

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Re: Chicago style with Semolina flour
« Reply #3 on: July 01, 2005, 04:13:10 PM »
When I asked about it at walmart they just looked me   :o

As for being back lets say I can't wait until January!!!

DKM
I'm on too many of these boards

Offline Pete-zza

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Re: Chicago style with Semolina flour
« Reply #4 on: July 01, 2005, 05:11:30 PM »
DKM,

I have bought semolina flour on several occasions at Whole Foods in Dallas, in the bulk bins. I believe there is a Whole Foods store in Arlington, which may be closer to where you live. Whole Foods also generally carries the full range of products put out under the brand Bob's Red Mill. Semolina is one of the products. There is also a store locator at bobsredmill.com, if that will help.

I used the semolina for pasta but I assume that it would work for Randy's recipe.

Peter

Offline Randy

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Re: Chicago style with Semolina flour
« Reply #5 on: July 06, 2005, 11:33:21 AM »
Yesterday I reheated a slice of the aforementioned pizza for lunch.  oddly enough this chicago style pizza with semolina did not reheat well at all.  It was great fresh which surprised me when I reheated the pizza. 

Randy

Offline buzz

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Re: Chicago style with Semolina flour
« Reply #6 on: July 06, 2005, 11:53:30 AM »
I've found that they reheat better when I cook them originally a bit more crispy.

Offline Randy

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Re: Chicago style with Semolina flour
« Reply #7 on: July 06, 2005, 01:52:36 PM »
It was plenty crispy but it was the flavor of the crust that I did not like.  When I used cornmeal it actually tasted better reheated.

Randy

Offline DKM

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Re: Chicago style with Semolina flour
« Reply #8 on: July 06, 2005, 02:45:18 PM »
That's interesting.  One of the things I have always like about my recipe was how well it reheated.  If fact, I find it reheats the best of any other pizzas I have tried (Deep dish and not).

DKM
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