New York-style pizza
From Naples to New York... the iconic journey of pizza When Italians began to immigrate to America between 1880 and 1920 to escape famine and poverty in southern Italy, they...
Caputo Semola Durum Wheat Semolina
Regular price
$34.99
Unit price
per
Shipping calculated by weight (max. 20 kg per order).
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Description
Semola does two jobs, and both are worth knowing.
First, dusting. Scatter it on the bench and under the dough ball before you launch. The coarser grains roll instead of grabbing, so the pizza leaves the peel clean, and they hold their colour longer than fine flour on a hot stone.
Second, blending. Swap about 10% of your total flour weight for semolina. The base browns deeper, the bite gets crisper, and the wheat flavour steps forward. Some pizzaioli swear by that ratio. Others stay classic. You will notice the difference on the first slice.
It also brings structure to extruded pasta and rustic loaves, where durum wheat gives a firmer bite than soft wheat alone. A little goes a long way, so a bag lasts well past what you expect.
Specifications
How to work with it
FAQ
Can I make pizza dough with semolina alone?
Semolina or flour on the peel?
Is this the same as couscous semolina?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@lapizzashop.ca
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