I mentioned in the Malnati thread that I recently had an excellent deep dish pizza at a local pizzeria that used semolina flour to some extent in their crust, which was very tasty and flavorful along with a nice light crunch. So I went about making a small 9" deep dish pizza this past weekend to see how it would turn out using some semolina in the flour mixture. Peter had indicated that Tom Lehmann recommended a general maximum of 25% semolina of the total flour blend, but that some others had gone as high as 50%. I just settled on 15% in this initial experiment.
Using King Arthur AP and Bob's Red Mill semolina, the formulation that I used, with a 1.5% bowl residue, was as follows:
Flour *** (100%): 161.71 g | 5.7 oz | 0.36 lbs
Water (47%): 89.42 g | 3.15 oz | 0.2 lbs
ADY (.6%): 1.14 g | 0.04 oz | 0 lbs | 0.3 tsp | 0.1 tbsp
Salt (.5%): 0.95 g | 0.03 oz | 0 lbs | 0.17 tsp | 0.06 tbsp
Olive Oil (5%): 9.51 g | 0.34 oz | 0.02 lbs | 2.11 tsp | 0.7 tbsp
Corn Oil (18%): 34.24 g | 1.21 oz | 0.08 lbs | 7.61 tsp | 2.54 tbsp
Butter/Margarine (1%): 1.9 g | 0.07 oz | 0 lbs | 0.4 tsp | 0.13 tbsp
Semolina (15%): 28.54 g | 1.01 oz | 0.06 lbs | 8.2 tsp | 2.73 tbsp
Total (187.1%): 355.95 g | 12.56 oz | 0.78 lbs | TF = 0.126875
***Using the deep-dish dough calculation tool, the flour (in this case KAAP) came out to
"Flour (100%): 190.25 g | 6.71 oz | 0.42 lbs," but per Peter's suggestion, you need to deduct
the amount of semolina to ensure a proper balance of flour in total.
I mixed the semolina and salt with the KAAP, but withheld 1/4 cup of the KAAP. I added the water with the previously proofed ADY, mixed with a wooden spoon and by hand, covered and let rest for around 25 minutes in a warm part of the kitchen. Then I added the rest of the flour along with the oil and the small amount of melted and cooled butter. After kneading for a very short time (est. 1 min.), I found I needed a teaspoon or two more of KAAP, and then put the formed dough ball into a ziplock bag and into the refrigerator for 24 hours.
I took the cooled dough ball out the next day about 1 and 1/2 hours before baking to let it warm up. I've found at other times that cold dough did not bake very well, or at least not to my liking, so I think it's important to let the dough get to room temperature before baking. I put the dough ball into my previously oiled 9" deep dish Chicago Metallic pan with 2" high straight-sides. Patting it out flat by hand, I tried especially to crimp or pinch the edges of the crust very hard to give the crust a nice real thin edge, as opposed to a thicker or fatter rim that sometimes occurs, especially when using a lot of yeast. The Malnati's, Due's and Pizano's pizzas that I used to enjoy always had that crimped thin, crisp rim around the pizza unlike the thicker rim that existed at Gino's East, Uno's franchises, and other places.
I then put in a layer of sliced Mozzarella cheese, then added some provolone cheese pieces, then a sausage "patty" that I made from a couple of links of specialty Italian sausage. See Pics below.