Feb 4, 2005 · Semolina is a pale, yellowish grind made from durum wheat, which is the hardest of all wheats. According to the North Dakota Wheat Commission (North Dakota produces nearly …

Aug 14, 2022 · He says that the best for him is Semolina Rimacinata. EDIT: He talks about the various flours sticking/not sticking to the peel in the video. Didn't watch video, however I find …

Mar 31, 2008 · the amount of semolina to ensure a proper balance of flour in total. I mixed the semolina and salt with the KAAP, but withheld 1/4 cup of the KAAP. I added the water with the …

Nov 7, 2013 · The semolina flour adds toughness/chew to the finished crust as well as a slightly different finished crust flavor profile. All of our work has indicated that you can go up to about …

Mar 28, 2023 · Yes, caputo semola is twice milled semolina, so there are more fine particles. The totally baller product is probably Central Milling's Organic Extra Fancy Pasta Flour, which is …

Apr 12, 2017 · 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 …

Jun 4, 2023 · Using finer grained flour takes a bit more skill, as you need enough of it to not stick, yet at the same time, using too much flour means the crust has a big powdery layer and the …

Jan 15, 2018 · The semolina i used to spread on the peel was Bob's Red Mill. And here's the thing too. I smelt that burning almost immediately after sliding the pie into the oven. Now I like a nice …

May 17, 2020 · 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 …

Mar 10, 2009 · The semolina was okay, although I didn't think it added anything spectacular to the taste. It was kind of like eating a pie with cornmeal on it, just a little different taste. The one …