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