Craving that perfect fluffy texture? The trick is to use semolina flour, which comes from harder durum wheat and has coarse granules, creating larger air gaps in baked dough.
Semolina flour is perfect for deep-dish pizza due to its higher gluten percentage and water absorption. This results in an elastic and well-hydrated dough.
Nutritionally, semolina is a great source of magnesium, fiber, iron, zinc, and protein, and it imparts a slight nutty quality to the crust.
Choosing the right flour, like semolina, significantly impacts the quality of your pizza, showing how small ingredient choices create huge differences.
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