I've been keeping an eye open for pizza dough recipes containing semolina and have just come across this one which looks quite interesting:
Bread flour - 600g
Semolina flour - 400g
Olive oil - 10g
Sugar (eek) - 10g
Salt - 10g
IDY - 20g
Water - 650g
I plan on giving it a go tonight.
Any thoughts and comments on it before I jump in?
One observation is that it will end up with a pretty high gluten content with the large % semolina added.
Bread flour - 600g
Semolina flour - 400g
Olive oil - 10g
Sugar (eek) - 10g
Salt - 10g
IDY - 20g
Water - 650g
I plan on giving it a go tonight.
Any thoughts and comments on it before I jump in?
One observation is that it will end up with a pretty high gluten content with the large % semolina added.
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