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Author Topic: Chicago Thin Crust Dough, does anyone have experience with durum semolina  (Read 276 times)

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Offline Old Goat

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I see many other non-Chicago style crisp crust recipes using between 10% and 49% durum semolina. Has anyone tried this for a Chicago style thin crust and what were the results? Thanks
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Offline PizzaGarage

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Yes, and it adds a tender bite effect to the crust.  Not a thin crispy crust with "crunch" but more so a crust that is thin, firm with a tender bite if that makes sense.  I've tried from 5% to 15%, not my favorite but it is good.  As I recall 10% was a good number with semolina.  Start there and try it out.  I used Bob's Red Mill in those experiments.

Offline Old Goat

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Thank you! I found a recipe from a well known cooking school that used 49% durum semolina; tried it. The dough was incredibly easy to work with and roll out, much more so than AP or Bakers flour, but the crust flavor was very flat. Might try a 10% mix for easy in sheeting, but working on cornmeal ratios now. Thanks again
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Offline RHawthorne

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In my experience, semolina needs to be used at a rate of over 10% in the mix to create a noticeable difference to the texture of the finished crust. And I haven't really used it in Chicago deep dish style, either. I use it in thin crust pizzas at a rate of 13% to 25% depending on how crunchy/crispy I want my finished pizza to be. If you're interested in trying it out, I'd suggest using it at a rate of 15% to 20% for starters and see what that gets you.
« Last Edit: August 25, 2021, 08:12:05 PM by RHawthorne »
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Offline Old Goat

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Thanks
Courage is what it takes to stand up and speak, Courage is also what it takes to sit down and listen. -
Sir Winston Churchill

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