Semolina Pasta Dough

When exploring semolina pasta dough, it's essential to consider various aspects and implications. Why add semolina to pizza dough? - Pizza Making Forum. Semolina flour has a larger particle size than your regular flour (this is why it also works well as a peel dust) so it hydrates at a slower rate, due to this it is common to add just enough water to the dough to give you the desired consistency, but then the semolina flour begins to hydrate, and the dough tightens up, making handling/opening ... Rice flour for dusting peel - Pizza Making Forum.

I agree that Semolina Rimacinata is the best to use or 1/2 Semolina Rimacinata and whatever flour you use for your pizza. This perspective suggests that, thoughts on semolina for dusting? Similarly, thoughts on semolina for dusting?I've been using the same semolina from the Bulk Barn for a while, the label on the bin just says durum semolina. Just 2 weeks ago I ordered a bag from Amazon that was recommended to me by another member, bag says "semola rimacinata," it's a finer grind then what I've been using, I like it more but a bit messier then what I was using.

Semola or Semolina for stretching/non-peel sticking?. Equally important, after reading lots of threads here, I use semolina on metal peel to facilitate launch. I use pizza flour on wooden board while stretching, then transfer to metal peel with semolina for dressing. Which semolina for dusting/stretching? Building on this, i've noticed a lot of people recommending semolina flour for peel dusting and stretching.

I'm cooking on an Ooni Pro at around 700f and I've tried Bob's Red Mill semolina. It was ok but it seemed to burn and cause the dough to stick to the stone a little, making rotating a little more challenging. All I can deduce is that the dough partially hydrated the semolina and made it sticky. Malnati Deep Dish with Semolina - Pizza Making Forum.

Malnati Deep Dish with SemolinaI mixed the semolina and salt with the KAAP, but withheld 1/4 cup of the KAAP. I added the water with the previously proofed ADY, mixed with a wooden spoon and by hand, covered and let rest for around 25 minutes in a warm part of the kitchen. Then I added the rest of the flour along with the oil and the small amount of melted and cooled butter. After kneading for ... The confusion surrounding the term "semolina" - Pizza Making Forum. While " semolina " can refer to a porridge-like dessert made with milk, it is more commonly associated with a coarse, granular product made from Triticum durum, though it can refer to other grains as well, such as rice and corn.

The italian word equivalent to " semolina " is " semola ". Moreover, this is a coarse product which is often used in pasta-making. Rice flour vs semolina for the bench - pizzamaking.com.

Rice flour vs semolina for the benchYes, rice flour has a higher burning (smoking) point than durum/common wheat flour (durum semolina doesn't actually "burn less" than common wheat - their burning points are similar). That said, burnt flour at the bottom of a pizza typically indicates that too much dusting/bench flour was used, regardless of the type. I've covered bench/dusting flours in more ... Semolina is a pale, yellowish grind made from durum wheat, which is the hardest of all wheats.