Would you recommend adding a portion of semolina flour to the white flour for pizza dough? I was hoping to make the dough smoother and more

  • Posted by: DLP
  • January 5, 2012


boulangere January 5, 2012
What is the other flour you're using: bread flour or all-purpose?
DLP January 5, 2012
boulangere January 5, 2012
Oh, good. In that case, the semolina (which is in the same range of protein content as bread flour) will give it a nice texture. It's not the best idea if you need a relatively quick dough. But if you have time to say, use sdebrango's all-day rise in the fridge method of proofing/resting, you'll have a great dough. Don't be afraid to bump the water content as well. Higher proteins require higher rates of hydration. If you don't increase the water a bit, you risk toughening the dough. Sheesh, just like life, it's always a balancing act.
Amanda H. January 5, 2012
Yes -- and when I get back to my laptop later this morning, I'll post a link for a good dough recipe with semolina so you can see the proportions.
Amanda H. January 5, 2012
Here it is: http://www.food52.com/recipes/2611_broccoli_rabe_potato_and_rosemary_pizza
DLP January 5, 2012
Thank you so much- I can't wait to try it!
wtbryce January 20, 2012
Ok maybe I should search before posting. (I just asked for pizza dough recipes.) Would the world explode if I substituted corn meal for semolina here?
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