Author Topic: 50% SEMOLENA sicilian pic's  (Read 5816 times)

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Offline 007bond-jb

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50% SEMOLENA sicilian pic's
« on: July 24, 2006, 09:24:32 AM »
Here's my 1/2 semolena 1/2 bread flour pizza from Friday. The crust was crunchy & tasted wonderful. The toppings  are under the cheese. Next time I will use 100% semolina to see what difference that makes


Offline Lydia

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Re: 50% SEMOLENA sicilian pic's
« Reply #1 on: July 24, 2006, 02:26:38 PM »
Nice bottom crust. Was this baked on the pan? I use all-purpose in my 50/50 crust, does the bread flour give it a chewy texture? Or it is primarily crispy?
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline 007bond-jb

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Re: 50% SEMOLENA sicilian pic's
« Reply #2 on: July 25, 2006, 07:58:10 AM »
It was baked in the pan with a lite olive oil coat applied with a paper towel. The crust was crisp on the surface & soft inside not chewy. Total time in the mixer was less than 5 minuets 4 hour counter top rest/rise.

Offline marty

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Re: 50% SEMOLENA sicilian pic's
« Reply #3 on: July 10, 2007, 08:17:21 PM »
007bond-jb
If I could ask what was the water % and oil % on that crust.
Man it look soooo good  :chef:
I want to try it out thanks.

Offline 007bond-jb

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Re: 50% SEMOLENA sicilian pic's
« Reply #4 on: July 11, 2007, 08:01:29 AM »
007bond-jb
If I could ask what was the water % and oil % on that crust.
Man it look soooo good  :chef:
I want to try it out thanks.

Don't know the % It was
4 cups flowers
10oz water
1/4 cup evo
1tbls sugar
1tsp salt
1 packet yeast

Offline MWTC

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Re: 50% SEMOLENA sicilian pic's
« Reply #5 on: July 11, 2007, 11:14:58 AM »
Don't know the % It was
4 cups flowers
10oz water
1/4 cup evo
1tbls sugar
1tsp salt
1 packet yeast


What type of flowers?  Roses?

MWTC  :chef:

Offline marty

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Re: 50% SEMOLENA sicilian pic's
« Reply #6 on: July 11, 2007, 06:40:16 PM »
1/4 EVO?

what is that?

Thanks,

Offline marty

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Re: 50% SEMOLENA sicilian pic's
« Reply #7 on: July 11, 2007, 06:43:13 PM »
depending on how you shifted the flour it could be different in amounts.

But it would seem to be very hard to nead?
was it?

Offline Garlic head

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Re: 50% SEMOLENA sicilian pic's
« Reply #8 on: July 12, 2007, 06:06:05 AM »
1/4 EVO?

what is that?

Thanks,

Extra Virgin Olive Oil

Offline 007bond-jb

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Re: 50% SEMOLENA sicilian pic's
« Reply #9 on: July 12, 2007, 08:00:11 AM »
What type of flowers?  Roses?

MWTC  :chef:

50% bread 50% semolena flowers, Not roses, Pansies...


Offline marty

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Re: 50% SEMOLENA sicilian pic's
« Reply #10 on: July 12, 2007, 10:04:28 AM »
Thanks,
I figured out what evo was when I was laying in bed last night :-D

Pizza on the brain I guess ;D