Semolina flour in pizza dough


After reading about semolina in pizza dough and also having a brief conversation about it with T. Gemignani awhile back, I decided to give it a shot since I'm curious to see what the out come would be. From what I understand so far, semolina gives the dough a tad more pull & chew.

This is the formula I put together yesterday evening:

Flour 100%
Water 65%
IDY 0.5%
Salt 2.5%
Olive Oil 2%
Sugar 1%
Diastatic Malt Powder 1.5%
Total 172.5%

I used 20% of the formula flour as semolina and the flour numbers are as follows...681 gr. Power flour (80%) and 170 gr. semolina (20%). I wasn't sure about mixing times so I went by feel and visual clues on how far to take it. I didn't want to over-mix, that's for sure.

I also gave it about 30 mins rest in the bowl after the dough came together to allow the semolina to adequately hydrate.

The total mixing time was 7:30 minutes. It came together nicely but was very sticky in the early stages. The finished dough was a little "rough" but after the 1-hr bench rest it came together incredibly smooth.

It is receiving a 24-hr cold bulk rise and another 24-hr individual rise. Bake time will be Sunday around 6:00 PM. I'll post the outcome some time tomorrow evening.

Medium 1 30mark

Medium 4 00mins

Medium 5 00mins

Medium 7 30mins

Medium benchrest

Medium benchrest2

Medium benchrest3

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Mike K.
posted about 3 years ago

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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.

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Mike K.
posted about 3 years ago


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?

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Raj Irukulla admin
posted about 3 years ago


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.

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Mike K.
posted about 3 years ago


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.

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Mike K.
posted about 3 years ago


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

nick L.
posted about 3 years ago


Hi,

That looks amazing. What is flour power?

bobbi K.
posted 4 months ago


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.

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James Arlotta
posted 4 months ago


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