Author Topic: 80% KABF 20% Semolina Sicillian Experiment  (Read 2136 times)

0 Members and 1 Guest are viewing this topic.

Offline jeff v

  • Supporting Member
  • *
  • Posts: 1932
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
80% KABF 20% Semolina Sicillian Experiment
« on: December 06, 2008, 03:32:26 PM »
Well last night I made the above mentioned pie following the dough management as in my previous attempts except-

1. I used 80% KABF and 20% Semolina as you may have guessed.
2. I did not use a poolish instead did a 2 day cold ferment that turned into a 3 day one.  :P

The pizza was very good, and I have become a fan of the texture, crunch, and subtle flavor of semolina in the crust in Sicillian pies. I like a more open crumb though, and the BF kind of lacks in that department IMO. The chew and texture were great though, and reheated for lunch today from a post somewhere on here (micro to remove the chill then toast in a nonstick pan) may have been even better.

No pics since they looked pretty similar to previous ones- :'(

Back to being a civilian pizza maker only.