Adding Semolina/Durum flour to my pizza dough
I recently tried adding Semolina (Bob's Red Mill, the only version I can find here in Central PA) to my pizza dough after trying it in Jason's Coccodrillo Ciabatta - which made it even more awesome. I've gotten fairly good at making pizza after reading various bread books and threads on this forum (thanks everyone!) and I can't spin it, but I do manage to form it on my fists. Anyway. The addition of BRM Semolina made the crust slightly chewy, but not so chewy that my toothless father couldn't bit through it - and he ate the bones without a problem. Plus, it added a slightly sweet taste without being overpowering.
So, I bought some Durum wheat from one of the forum members here (flourgirl51) before really researching and discovering that semolina is made from just the germ, but I figured I'd mill some in my Nutrimill and give it a go. The resulting flour (which as near as can figure from googling is called Durum Integrale) was like fine flour mixed with semolina and some bran flecks. I tried my pizza dough recipe with this flour and it was even better than using the semolina (which my family all commented on and said was awesome). The crust browned nicely and it was very sturdy, despite being thin crust, the tip didn't flop down. It was chewy and slightly sweet, but the flavour was more fresh than the BRM Semolina.
I think it made a big improvement to my pizza dough, so I thought I'd just write about my experience in case anyone else might want to experiment. I added a bit too much water to the dough and so it was rather sticky and gloopy, but I can experiment with that later.
My recipe, with changes posted afterwards:
369 grams King Arthur Bread Flour
256 grams water (room temp)
8 grams salt
1 tsp olive oil
1 1/4 tsp instant yeast
I roughly mix everything, let it autolyse at least 15 minutes, then knead in the KA mixer on speed 2, adding a bit more water if the dough seems too dry, for about 5 minutes. Cover and let it ferment 1 1/2 hours or so. I don't do any stretch or folds, just divide into two equal pieces, roll each into a ball and plop them in ziploc containers and into the fridge for several hours (at least 3 or 4) Then I heat the oven to 500F (I have a Fibrament stone in the oven), when that's hot I plop the dough into a bowl with some flour, flour both sides and stretch it out on my hands, put it on a square of parchment paper, sauce, cheese, toppings, bake for 10 minutes.
I know the amounts seem odd, but I started out weighing in ounces and I'm trying to train myself to weigh in grams and this recipe makes two 14-ish inch pizzas, which is just the right size for my family for one supper and a few leftover slices.
I swapped out 69 grams of the original 369 (again, just an arbitrary decision, I may experiment with other amounts of the durum integrale) So it's now changed to:
300 grams King Arthur Bread Flour
69 grams BRM Semolina or Durum flour
I had very favourable results, so I just thought I'd share. I know I could get better flavour by using less yeast and retarding it in the fridge overnight, but I don't always know that I want pizza the next day, so this makes it easy for me to mix it up a bit before noon.