Thursday, February 3, 2011

Semolina Flour

Semolina is like the holy grail of flour. It packs much more flavor than ordinary unbleached. It's the flour commonly used in pasta. In pizza, it's exquisite. I was inspired by this video (below) to make all-semolina pizza dough. It's not commonly used because kneading it is more difficult than unbleached white flour due to its coarseness. You can immediately identify it in the video by the dough's texture and yellow color.

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