Author Topic: BTB's Semolina Formulation  (Read 1850 times)

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Offline dellavecchia

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BTB's Semolina Formulation
« on: April 20, 2013, 05:53:57 PM »
I used the broadly comprehensive and masterful post by BTB to make this deep dish pizza:

http://www.pizzamaking.com/forum/index.php/topic,6480.msg249211.html#msg249211

Flour was Bay State Milling 00 "Contadina" and 20% Caputo Semola di grano duro rimacinata. This was the best DD I have baked, and tasted amazingly good. This flour combo made a very nice, crispy crust.

Thanks BTB!

John


Offline Morgan

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Re: BTB's Semolina Formulation
« Reply #1 on: April 20, 2013, 06:55:29 PM »
Do you have 24h delivery :drool:

Offline FLAVORMAN

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Re: BTB's Semolina Formulation
« Reply #2 on: April 20, 2013, 07:09:29 PM »
Yeah I agree with you Morgan and I will take it frozen next day to Florida....Yes I will pay the freight plus whatever is needed....great job and keep up the good work....

Online Johnny the Gent

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Re: BTB's Semolina Formulation
« Reply #3 on: April 20, 2013, 07:23:22 PM »
Flawless in my eyes. That crust...wow...
For my next DD operation, I'll be using this recipe.
SALUD!
Il miglior fabbro

Offline deb415611

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Re: BTB's Semolina Formulation
« Reply #4 on: April 20, 2013, 08:13:05 PM »
that looks great John. 

Offline Chicago Bob

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Re: BTB's Semolina Formulation
« Reply #5 on: April 20, 2013, 09:35:39 PM »
Those are some beautiful pics of a great looking pie....very nicely done John.  :chef:
"Care Free Highway...let me slip away on you"

Offline vcb

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Re: BTB's Semolina Formulation
« Reply #6 on: April 20, 2013, 09:58:34 PM »
Now THAT is a pretty pizza.  :pizza:  :chef:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline pythonic

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Re: BTB's Semolina Formulation
« Reply #7 on: April 20, 2013, 10:03:59 PM »
Beauty.  Love that paper thin crust on top.  I have a feeling if the Malnatis brothers were aware of this forum they would try to shut it down.
If you can dodge a wrench you can dodge a ball.

Offline dellavecchia

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Re: BTB's Semolina Formulation
« Reply #8 on: April 21, 2013, 09:47:17 AM »
Many thanks all!

John

Offline mrmojo1

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Re: BTB's Semolina Formulation
« Reply #9 on: April 22, 2013, 08:21:23 PM »
awesome deep dish!!!  way to go!!!  what was your sauce?  did you make for yourself? or did you impress a bunch of others too!!!


Offline mrmojo1

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Re: BTB's Semolina Formulation
« Reply #10 on: April 22, 2013, 08:22:30 PM »
i just printed out one of your pictures and ate it!!!!!

Online Johnny the Gent

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Re: BTB's Semolina Formulation
« Reply #11 on: April 22, 2013, 08:56:42 PM »
i just printed out one of your pictures and ate it!!!!!

 :-D :-D
Il miglior fabbro

Offline dellavecchia

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Re: BTB's Semolina Formulation
« Reply #12 on: April 23, 2013, 06:39:44 AM »
i just printed out one of your pictures and ate it!!!!!

Awesome. Thanks for the kudos! The tomatoes were Pastene San Marzanos crushed by hand.

John

Offline La Sera

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Re: BTB's Semolina Formulation
« Reply #13 on: April 23, 2013, 09:47:46 PM »
That looks wonderful! You've given me a high standard to try to emulate.

I ordered the ingredients today because of your photos.

Offline mrmojo1

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Re: BTB's Semolina Formulation
« Reply #14 on: April 23, 2013, 10:22:58 PM »
Awesome!! i think i have some pastenes left!!!  and gotta give it up to BTB too!!! one of the best we got around here!!!!

Offline Chicago Bob

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Re: BTB's Semolina Formulation
« Reply #15 on: April 23, 2013, 10:28:53 PM »

Flour was Bay State Milling 00 "Contadina" and 20% Caputo Semola di grano duro rimacinata. This was the best DD I have baked, and tasted amazingly good. This flour combo made a very nice, crispy crust.

Thanks BTB!

John
John,
Would Caputo pizzeria "00" and Bob's red mill semolina be comparable to the blend that you did on this great looking pie? Thanks.

Bob
"Care Free Highway...let me slip away on you"

Online tinroofrusted

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Re: BTB's Semolina Formulation
« Reply #16 on: April 23, 2013, 11:18:52 PM »
That's making me very hungry!  Great looking pizza and great looking photos!  Well done! 

Regards,

TinRoof

Offline dellavecchia

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Re: BTB's Semolina Formulation
« Reply #17 on: April 24, 2013, 05:50:34 PM »
John,
Would Caputo pizzeria "00" and Bob's red mill semolina be comparable to the blend that you did on this great looking pie? Thanks.

Bob

Thanks again all, I appreciate it!

Bob - yes, very similar. The word rimacinata means re-ground, so the Bob's semolina will be a bit more grainy. But it should taste very good.

Add a little more yeast than normal since the Caputo has low enzymatic activity, and don't knead - just form a ball so you don't develop too much gluten. Caputo develops gluten just by looking at it.

Jon

Offline Chicago Bob

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Re: BTB's Semolina Formulation
« Reply #18 on: April 24, 2013, 06:57:55 PM »
OK great, thank you John. I always use the red mill semolina in my DD so the graininess is no problem. The 00 flour appears to be giving yours a more pastry appearance versus bready look that I find interesting and look forward to trying it on my next DD pie.

Bob
"Care Free Highway...let me slip away on you"

Offline BTB

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Re: BTB's Semolina Formulation
« Reply #19 on: April 25, 2013, 10:07:06 AM »
Beautiful job, John.  Your pictures are outstanding.  I'm going to put it on my list to do a deep dish using 80% "OO" like you, in addition to the Semolina flour.  I love Pastene's tomatoes also and will have to get some more soon.  You did an outstanding job on making the rim as thin as you could and I commend you for that.  I love the jagged and irregular top of the pizza edge or rim as it just does something extra for the taste and texture of the pizza.

I don't really sense much graininess from Bob's Red Mill semolina when I've often used it, but one can put it in a food processor if they'd like and get it much finer.  I've also used the Bellino brand below with good results.  This and other semolina brands can be had at good local Italian deli's.
 
Keep up the good work and I'm looking forward to viewing reports on your future successes.

                                                                                                       --BTB


 

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