Author Topic: 100% Semolina Sicillian Take One  (Read 2585 times)

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Offline jeff v

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100% Semolina Sicillian Take One
« on: December 02, 2008, 12:40:33 AM »
My first attempt at a 100% semolins pizza. I used the same formulation, and dough management as my KAAP attempt ( http://www.pizzamaking.com/forum/index.php/topic,7426.0.html ), with the exception that the poolish became a 24 hour one, and the final dough was put in the fridge overnight.

The pizza was also topped in the following order-crust, whole milk mozz, sauce, lots of pecorino romano. It came out great! The crunch and flavor of the semolina was something eveyone really enjoyed. It's simplicity left nothing to really hide behind, and I will definitely be making this again. Next time I'll slide the pie back onto the stone after de-panning to get the crust even crisper.

Sorry about the photo quality/set up.

Jeff


Offline JConk007

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Re: 100% Semolina Sicillian Take One
« Reply #1 on: December 02, 2008, 11:11:00 AM »
Jeff,
Is this semolina simply yellow flour I have seen avaiable. Or Peter recommends the Red Mills (i think, will go back and check )brand. Hows the Penn mac Seminola? have you trid KA seminola?
Promise next pie will have this in it loks to good.
J
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Offline Pete-zza

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Re: 100% Semolina Sicillian Take One
« Reply #2 on: December 02, 2008, 11:32:48 AM »
John,

I believe Jeff based his latest creation on the Sicilian dough recipe originally posted by pizzanapoletana (Marco) at http://www.pizzamaking.com/forum/index.php/topic,1073.msg9752.html#msg9752. Apparently, there are different grades of semolina flour, as noted from Replies 43 and 44 starting at http://www.pizzamaking.com/forum/index.php/topic,1073.msg31991.html#msg31991. I have not seen the fine semolina flour in any of the places where I shop, so I would be inclined just to use the coarse variety such as the Bob's Red Mill brand.

Peter

Offline jeff v

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Re: 100% Semolina Sicillian Take One
« Reply #3 on: December 02, 2008, 12:55:16 PM »
This is the more coarse grind of semolina which I normally use for pasta. http://www.pennmac.com/items/3289

The 24 hr poolish, and overnight in the fridge really helped w/ the water absorbtion. Sort of like a 2 step autolyse I guess, but the dough was not bad to work with if your used to wet doughs. Speaking of working I did use a lite dusting of AP flour on the bench for the final hand knead. Then scaled and streched into place in oiled pans, rise for 1 hour re-strectch, top, and bake.

Jeff

Offline Flagpull

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Re: 100% Semolina Sicillian Take One
« Reply #4 on: December 02, 2008, 05:23:52 PM »
jeffv: i may have to try this for concept: p, next.

what happens when you mix semolina and bf?

Offline jeff v

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Re: 100% Semolina Sicillian Take One
« Reply #5 on: December 02, 2008, 05:46:02 PM »

what happens when you mix semolina and bf?

I'm mixing a batch of 80% KABF and 20% Semolina right now.

Jeff

Edited for spelling.

Offline Pete-zza

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Re: 100% Semolina Sicillian Take One
« Reply #6 on: December 02, 2008, 07:48:43 PM »
what happens when you mix semolina and bf?


Philip,

In Reply 44 referenced above (http://www.pizzamaking.com/forum/index.php/topic,1073.msg32246.html#msg32246), Marco suggested a blend of 60% high-gluten flour and 40% semolina where a mixer other than a high speed spiral mixer is to be used. Jeff's experiment should tell us whether hid planned 80/20 blend is better than all semolina.

Peter