How about using pizza Semolina?

hendricius / pizza-dough

This recipe is dedicated to helping you make the best possible pizza dough for Neapolitan pizza.

https://pizza-calculator.the-bread-code.io/

MIT License

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How about using pizza Semolina? #33

Closed jyavenard closed 5 years ago

jyavenard commented 5 years ago

Lots of Italian stores actually sell "Semola di grano duro" for pizza?

They are typically very high in protein (over 14%). Can this be substituted for flour easily?

jyavenard commented 5 years ago

Well, I did use 800g of it over the week end. The results were terrific. I did have to add half a cup of water whenever I did the stretch&fold as it was still very dry.

Flavour was definitely there.

hendricius commented 5 years ago

@jyavenard - sorry for the late response. Yes. You can use all sorts of flour that has gluten. It's just not the original neapolitan pizza. But I am sure it will taste great regardless.

hendricius commented 5 years ago

Feel free to re-open the issue again if needed :)