Rice flour for dusting peel

[Pete-zza]

See, also, the definition of SEMOLINA FLOUR in the forum's Pizza Glossary at:

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

Peter

[kori]

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.

[foreplease]

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.

[Pete-zza]

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

[kori]

thanks for the info Peter.

[BGPizza]

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.