Author Topic: BTB Malnati's Deep Dish with Semolina %?  (Read 1005 times)

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Offline jpman

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BTB Malnati's Deep Dish with Semolina %?
« on: March 07, 2009, 11:36:18 AM »
I'm confused ...there were many posts for using Semolina in Malnati's deep dish pizza. Is there a consenus as to what percentage of Semolina is the best?...20% ..25%...30% etc.
Also I do not understand some of the listed formulations. Do I use the Semolina as a seperate ingredient or as a blend with the flour?
I would like to make 14 BTB Malnati's deep dish pizza maybe using the 25% Semolina...thanks