Semolina flour in pizza dough

Pie from yesterday....20% semolina, 80% Power flour. New Cup & Char pepperoni from Battistoni Meats, different sauce and improved crust. The crust had a really nice pull & chew to it. Very pleasant but it was still light, airy and slightly crunchy.

Got exceptional feedback from 4 taste testers tonight, which is really encouraging. That crust is definitely a keeper.

Great job Mike. I've yet to make a dough containing semolina. I have a ton on hand, and am now curious to try it since you've had decent results.

My question to you is: were the results good enough to include semolina in your "go to" dough formulation moving forward?

Raj,

The results were stellar. But in order to include all this into my "go-to" formula it still needs a little bit of testing. However, the results so far were really good.

It would be interesting to see what your outcome and opinion would be if you decide to try it. All I can say is, go for it with at least a small test batch.

Here's another one from a couple of days ago. My wife requested it. I also think the semolina aides somewhat in crust coloration but I could be wrong on that one.

Looks good Mike! I could go for a slice right now

Hi,

That looks amazing. What is flour power?

How did their jaws feel after they ate the pizza?
You wrote it was on the chewy side. It remind's me of when I go to this supermarket chain named Wegmans. I'll get a sandwich once and a while. When I do so I prefer to get the ciabatta bread. When I had my first job as an un-certified pizzaioli at a restaurant named "Pasta Pronto," we used semolina flour as the medium between the pizza peel when putting the dough on the peel before going into the oven. Most pastas that are mass produced are made from semolina. Just like the picture pf your pizza dough. It's always distinguishable by the yellow color of it. Knowing that there are numerous grains that grow in planet Earth. The only other I know about that's that color is the Asian grain Millet. A grain commonly made into a "breakfast like," soup or "meal," in China.
Millet is an enlarged version of Semolina.
I know many "chain franchise," pizzerias' use corn meal like semolina on the bottom of the pizza for a more "oven baked bread like," presentation.
Personally, I prefer the Caputo Flour.