How much semolina should I add to my 00 dough?

I use 00 flour to make my dough and would like to add semolina to it. How much, if any, should I use?

I am very proud as my makeshift pizza oven, AKA gas grill, makes a beautiful 4-minute pie.

Paul Ferdenzi
posted almost 4 years ago

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Not sure if this is what you mean but in the pizza bible Tony says 3 parts flour to 1 part semolina for dusting, I use this measurement & it works great.

Damien B.
posted almost 4 years ago

Hi Paul,

What's the end result you're going for? If you're making a traditional Neapolitan pie, then I'd skip it.

If you'd like a breadier, chewier texture, then I'd suggest somewhere in the 10-25% range. I wouldn't go above 25% though.


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Raj Irukulla admin
posted almost 4 years ago

Hello Paul,

If your talking about semolina in your dough recipe, I would actually try 5% and then work my way up to 10% and then to 15% etc...increase in increments of 5%.
5% actually makes a big difference. Just take out 5% of your flour and substitute that with your semolina. You may up your hydration a little depending on how much of a % you end up with. Hope this helps.

Tony Gemignani admin
posted almost 4 years ago

I have done a few pies so far with 20% semolina in the dough. You can read about it here:

The outcome was exceptional, imo. But, like Tony mentioned, I had to go a little higher in hydration.

Hope that helps.

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Mike K.
posted almost 4 years ago

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