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Author Topic: Rice flour for dusting peel  (Read 1309 times)

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Offline Pete-zza

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Re: Rice flour for dusting peel
« Reply #20 on: August 27, 2022, 11:40:27 AM »
See, also, the definition of SEMOLINA FLOUR in the forum's Pizza Glossary at:

https://www.pizzamaking.com/glossary.html#index_s

Peter

Offline kori

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Re: Rice flour for dusting peel
« Reply #21 on: August 27, 2022, 08:42:06 PM »
See, also, the definition of SEMOLINA FLOUR in the forum's Pizza Glossary at:

https://www.pizzamaking.com/glossary.html#index_s

Peter
So how fine is the fine and how coarse is the coarse?

I purchase what is labelled Durum Semolina on the bin at a company called The Bulk Barn. It's consistency is definetly coarser then regular A/P flour but not as coarse as cornmeal, kinda the cosistency of sand I'd say.

So what would I be using? Is the fine comparable to regular flour and what I'm using is coarse or is there coarser then what I'm using.
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Offline foreplease

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Re: Rice flour for dusting peel
« Reply #22 on: August 27, 2022, 09:34:38 PM »
Although I have been using a screen a lot over the last couple of months, I went back to the peel and rice flour tonight, this is how much I put on; probably could have done with a little less.

-Tony

Offline Pete-zza

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Re: Rice flour for dusting peel
« Reply #23 on: August 28, 2022, 10:08:24 AM »
So how fine is the fine and how coarse is the coarse?
Kori,

I suspect that there are many possible gradations between coarse and fine. If you go to page 80 at https://media.wiley.com/product_data/excerpt/69/04712685/0471268569.pdf, you will see that that document says that "The particles in durum semolina are about the same size as those in farina". When I searched the term farina, it said that it is produced by gently cracking a hard wheat grain and then air purifying to remove most of the lighter-weight bran particles from the heavier endosperm. I also recall reading that it is possible to grind a coarse grain to form a fine grain but a special machine may be needed. Vitamix was mentioned as a possibility, but even then a special blade may be necessary. All of this leads me to believe that there may be several different gradations of semolina available from a variety of vendors.

Peter

Offline kori

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Re: Rice flour for dusting peel
« Reply #24 on: August 28, 2022, 12:15:02 PM »
thanks for the info Peter.
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Offline BGPizza

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Re: Rice flour for dusting peel
« Reply #25 on: August 29, 2022, 10:07:41 PM »
Don't give up! Have fun. It won't always be perfect. It's a process that takes many factors like dough hydration percentage, oven temperature, yeast type, fermentation process, poolish, Bica, flour protein level, flour grind level plus more. This forum has helped me a lot. I made my best NY style pizzas this last Saturday. Had a pizza party and made 9 pizzas in my regular oven at around 550 degrees f, my record is 22 pizzas in the ooni lol. Tonight I am making the 3 that remain from the 12 doughs i made. They are at the 72 hour mark. I'll try to post a pic. Keep the passion alive and you'll get it, but have fun in the process.
« Last Edit: August 29, 2022, 10:49:24 PM by BGPizza »

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