Rice flour for dusting peel

[jumpsuit23]

Read somewhere that Dan Richer uses coarse rice flour to dust his peels for launch. Was wondering what brand to buy to use. Any ideas?

[foreplease]

I don’t know about coarse but I use this from time to time. Right now I am using a screen for most of my bakes so no peel dusting. I have this rice flour on hand and will return to using it before long. I have used to to peel bread onto a stone too. It’s slippery and does not burn easily. You should be able to find it at a supermarket. I got this during the worst of Covid when I was not going into stores.
https://www.amazon.com/gp/product/B0019GZ7YI/?tag=pmak-20

[Jon in Albany]

I used that Bob's Red Mill one for a while too. Their stuff seems to be available everywhere.

[gdepozsgay]

I used it for a while and it works, most times. I prefer semolina though.

[foreplease]

I used it for a while and it works, most times. I prefer semolina though.

I agree in as much as it makes a good bench flour and works well on the peel too.

[9slicePie]

He says that the best for him is Semolina Rimacinata.

EDIT:  He talks about the various flours sticking/not sticking to the peel in the video.

[Pizza_Not_War]

He says that the best for him is Semolina Rimacinata.

EDIT:  He talks about the various flours sticking/not sticking to the peel in the video.

Didn't watch video, however I find coarse semolina (bobs redmill) is far better than fine grind semolina. Rice flour is also good buy hard to find a coarse version. The finer the flour the easier it gets absorbed into the dough so you have less time and less sliding action.

[Timpanogos Slim]

Honeyville sells a coarse brown rice flour . . . in 50lb bags.

https://shop.honeyville.com/brown-rice-flour-50lb.html

I use Bob's red mill semolina that I buy out of bulk bins at Winco.

[billg]

 I agree that Semolina Rimacinata is the best to use or 1/2 Semolina Rimacinata and whatever flour you use for your pizza.

[HansB]

 I agree that Semolina Rimacinata is the best to use or 1/2 Semolina Rimacinata and whatever flour you use for your pizza.

[TXCraig1]

Read somewhere that Dan Richer uses coarse rice flour to dust his peels for launch. Was wondering what brand to buy to use. Any ideas?

With respect to rice flour, I think it's probably safe to assume that the brand doesn't matter.

[TXCraig1]

 I agree that Semolina Rimacinata is the best to use or 1/2 Semolina Rimacinata and whatever flour you use for your pizza.

Semola Rimacinata

[parallei]

 I agree that Semolina Rimacinata is the best to use or 1/2 Semolina Rimacinata and whatever flour you use for your pizza.

Like Hans, 

[9slicePie]

Semola Rimacinata

Oops!,,, good catch.


EDIT: But in fairness to me, in the video he says, "For me, the best is the semolina rimacinata; the most fine semolina that you can find in the market".

[cmullin]

I also use Bob's Red Mill. I live in Oregon, so its also local.

[billg]

https://www.mulinocaputo.it/wp-content/uploads/2021/04/2021-05-19_Semola_Headlinepng.png

[foreplease]

https://www.mulinocaputo.it/wp-content/uploads/2021/04/2021-05-19_Semola_Headlinepng.png

That is the one!

[HansB]

Oops!,,, good catch.


EDIT: But in fairness to me, in the video he says, "For me, the best is the semolina rimacinata; the most fine semolina that you can find in the market".

It seems to me that Semolina is just english for Semola.

[TXCraig1]

It seems to me that Semolina is just english for Semola.

I think that's true to an extent, but I'm not sure that they are necessarily interchangeable. It seems like "semolina," when used by itself, typically refers to the coarser product as opposed to the finer semola rimacinata

[TXCraig1]

Tom Lehmann wrote this:

"...here in the U.S. "semolina" refers to stream of coarse flour taken when milling durum wheat."

https://www.pizzamaking.com/forum/index.php?topic=47540.0#top