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semolina    
n. 粗粒小麦粉

粗粒小麦粉

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  • Why add semolina to pizza dough? - Pizza Making Forum
    Semolina flour has a larger particle size than your regular flour (this is why it also works well as a peel dust) so it hydrates at a slower rate, due to this it is common to add just enough water to the dough to give you the desired consistency, but then the semolina flour begins to hydrate, and the dough tightens up, making handling opening
  • Rice flour for dusting peel - Pizza Making Forum
    I agree that Semolina Rimacinata is the best to use or 1 2 Semolina Rimacinata and whatever flour you use for your pizza
  • Semola or Semolina for stretching non-peel sticking?
    After reading lots of threads here, I use semolina on metal peel to facilitate launch I use pizza flour on wooden board while stretching, then transfer to metal peel with semolina for dressing
  • Thoughts on semolina for dusting? - PizzaMaking. com
    Thoughts on semolina for dusting?I've been using the same semolina from the Bulk Barn for a while, the label on the bin just says durum semolina Just 2 weeks ago I ordered a bag from Amazon that was recommended to me by another member, bag says "semola rimacinata," it's a finer grind then what I've been using, I like it more but a bit messier then what I was using
  • Which semolina for dusting stretching? - Pizza Making Forum
    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 was ok but it seemed to burn and cause the dough to stick to the stone a little, making rotating a little more challenging All I can deduce is that the dough partially hydrated the semolina and made it sticky When
  • Malnati Deep Dish with Semolina - Pizza Making Forum
    Malnati Deep Dish with SemolinaI mixed the semolina and salt with the KAAP, but withheld 1 4 cup of the KAAP I added the water with the previously proofed ADY, mixed with a wooden spoon and by hand, covered and let rest for around 25 minutes in a warm part of the kitchen Then I added the rest of the flour along with the oil and the small amount of melted and cooled butter After kneading for
  • The confusion surrounding the term semolina - Pizza Making Forum
    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 can refer to other grains as well, such as rice and corn The italian word equivalent to " semolina " is " semola " This is a coarse product which is often used in pasta-making
  • Rice flour vs semolina for the bench - pizzamaking. com
    Rice flour vs semolina for the benchYes, rice flour has a higher burning (smoking) point than durum common wheat flour (durum semolina doesn't actually "burn less" than common wheat - their burning points are similar) That said, burnt flour at the bottom of a pizza typically indicates that too much dusting bench flour was used, regardless of the type I've covered bench dusting flours in more
  • Semolina - Pizza Making Forum
    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 75 percent of the U S durum crop), durum wheat's yellow endosperm is what gives the pasta its golden hue Most good dry pastas are made from and labeled semolina or durum wheat
  • Semolina in NY Style? - Pizza Making Forum
    Semolina in NY Style? I too am curious, looking to discover a great semolina flour recipe, most use all purpose not 00 flour but the semolina definitely makes a great crust, bar none! i discovered this in several NY pizzerias and New jersey pizzerias that expanded from NY the pizza was amazing , lines of people out the doors in all Makes a mean,along with a good sauce, amazingly crispy pie





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