Semolina pizza dough
Автор: Robert Khoury
Загружено: 2026-01-25
Просмотров: 5
Описание:
I was 1 hr. short on the second rise, in a rush. Machine pi
zza dough. Using semolina adds an earthy flavor, structure, and crispness. Bread flour gives the high gluten elasticiy for streching. Semolina yields a crunchier bottom. See Google for more insight. Set oven temperature at its highest. Mine, set at 555 degrees Farenheit for about 10 minutes cooked on a stone.
1 and 1/4 cup semolina flour
1 and 1/4 cup bread flour
1 and 1/2 tsp. granulated yeast
1 T. honey or sugar
2 tsp. salt
1 and 1/4 cup water
1 tsp. dry oregano
Leave dough in refrigerator for 24 hrs. for a richer flavor, crispier crust. Sit out 1 and 1/2 hrs. before using.
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