I'm confused ...there were many posts for using Semolina in Malnati's deep dish pizza. Is there a consenus as to what percentage of Semolina is the best?...20% ..25%...30% etc.
Also I do not understand some of the listed formulations. Do I use the Semolina as a seperate ingredient or as a blend with the flour?
I would like to make 14 BTB Malnati's deep dish pizza maybe using the 25% Semolina...thanks