Author Topic: Pizzarium style with remilled semolina flour  (Read 3823 times)

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Offline PizzaAlaJoey

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Re: Pizzarium style with remilled semolina flour
« Reply #20 on: January 14, 2014, 08:21:47 PM »
Johnny, where did you get that recipe for "Pissaladeira?" It looks amazing.


Offline garyd

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Re: Pizzarium style with remilled semolina flour
« Reply #21 on: January 22, 2014, 05:44:38 AM »
Here's some pics of this morning's breakfast  :D

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 ;D:  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 >:D.


What kind of pan do you use? Is it aluminum or steel?

Online Johnny the Gent

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Re: Pizzarium style with remilled semolina flour
« Reply #22 on: January 23, 2014, 07:38:17 AM »
Johnny, where did you get that recipe for "Pissaladeira?" It looks amazing.

Joey, I got it from one of my books titled "Food of the World". In the back, there are a couple of pages dedicated to pizza, and the Ligurian pie is featured.
Il miglior fabbro

Online Johnny the Gent

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Re: Pizzarium style with remilled semolina flour
« Reply #23 on: January 23, 2014, 07:40:54 AM »
What kind of pan do you use? Is it aluminum or steel?

Garyd, I use an enamelled steel pan. I recently picked up some small aluminum pans (for individual pizzarium or detroit style pies) and will be trying those shortly.
Il miglior fabbro

Online Johnny the Gent

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Re: Pizzarium style with remilled semolina flour
« Reply #24 on: March 05, 2014, 12:31:39 PM »
100% hydration dough, using "La Molisana" brand semola rimacinata di grano duro and my homemade sourdough culture. No oil.

Topped with mozzarella, potatoes, crispy diced bacon, garlic and EVOO.
Il miglior fabbro

Offline jsaras

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Re: Pizzarium style with remilled semolina flour
« Reply #25 on: March 05, 2014, 04:38:00 PM »
You should be giving Bonci a lesson!
Things have never been more like today than they are right now.

Online Johnny the Gent

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Re: Pizzarium style with remilled semolina flour
« Reply #26 on: March 06, 2014, 03:33:40 PM »
You should be giving Bonci a lesson!

Thanks for the compliment, but Bonci IS the man. Recenty he's shared some pics of pies made with his impasto nuovo "new dough" on FB and they look amazing. Will share formula once I get access!
Il miglior fabbro

Online norma427

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Re: Pizzarium style with remilled semolina flour
« Reply #27 on: March 06, 2014, 04:08:31 PM »
You should be giving Bonci a lesson!

 ^^^

You are doing a fantastic job Johnny!  :chef:

Norma
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Offline dmckean44

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Re: Pizzarium style with remilled semolina flour
« Reply #28 on: March 06, 2014, 04:56:00 PM »
I have never had anything like this style, I might have to make it just out of curiosity. Is the recipe for this the same as in the AP flour thread but with remilled semolina instead?

Online Johnny the Gent

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Re: Pizzarium style with remilled semolina flour
« Reply #29 on: March 06, 2014, 07:00:00 PM »
^^^

You are doing a fantastic job Johnny!  :chef:

Norma

Thanks Norma! The pizza bug is alive and well, still playing around with different techniques/approaches.  ;)
Il miglior fabbro


Online Johnny the Gent

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Re: Pizzarium style with remilled semolina flour
« Reply #30 on: March 06, 2014, 07:19:46 PM »
I have never had anything like this style, I might have to make it just out of curiosity. Is the recipe for this the same as in the AP flour thread but with remilled semolina instead?


It's essentially the same, yes, but over the last several months I've changed my approach to 100% semola rimacinata di grano duro doughs.  Initially, I intended to make bread with this type of flour, but used the same dough for pizza, as seen here: http://www.pizzamaking.com/forum/index.php?topic=24649.40

FWIW, I've had the best results using a 100% hydrated poolish/preferment, anywhere between 3 and 5 days.  The dough seems to benefit from this approach - having ample time to effectively hydrate and to develop flavor.
Il miglior fabbro


 

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