Learning Knowledge to Make Pizza: Malnati Deep Dish with Semolina 2/12/2010

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Sunday, February 6, 2011

Malnati Deep Dish with Semolina 2/12/2010

I must say, I thought this Malnati Deep Dish was really good. One slice was enough to fill me. Thanks to BTB and everyone that has contributed to this style of pizza.

I rolled the dough out for this pie. The dough was easy to roll out. I made the one spot too thin, so I just patched it with the leftover dough. The Malnati Deep Dish was dressed with mozzarella, sausage, pepperoni, and 6 in 1 sauce and grated Parmesan cheese.. I added only sugar and sea salt to the 6 in 1 sauce.

Since I have only made one other deep dish, I really don’t have too much to compare this to. I do think the Durum flour was okay to use in this pie. The crust was crispy.

Norma

Peter (Pete-zza) posted about using durum flour:

Since Norma used durum flour for her version of your pizza and posted here, I thought I would post here also on the durum/semolina issue.

I have always viewed durum as being a species of wheat and semolina as the ground endosperm of the durum wheat. Semolina flour is not a distinct species, like whole wheat or rye flour. It comes only from the endosperm of durum wheat. That is consistent with what I have read on Wikipedia about durum wheat, at

http://en.wikipedia.org/wiki/Durum

and on semolina, at

http://en.wikipedia.org/wiki/Semolina

I suppose the fineness of the semolina characterizes it as fine or coarse. Assuming that what Norma used was durum flour, and that the bag was properly labeled, then I believe she would have gotten the endosperm also. No doubt, there is a lot of mislabeling going on with durum and semolina, with little likelihood of anyone being around to clarify what your really have on your hands.

Peter

Norma