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Recipes Specialties Make Ahead
Recipes Specialties Make Ahead
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| Servings: | 4 - 6 |
| Author Notes: |
My friend and business partner Mitch Mandell has always been exceptionally proud of his pizza dough, and judging from the volume of email and comments we regularly receive about his recipe, a whole lot of people on the world wide web agree that his is the best pizza dough (click here for Mitch's pizza dough recipe). I've been eating Mitch's pizza for years and while I will agree it is darn good, it isn't my personal idea of perfect pizza. While Mitch's dough makes a sweet, yeasty, thick crust, my idea of a perfect pizza is somewhere a cross between New York and Italian. In other words a crust with a chewy texture and just enough crispness to keep in from being floppy. And so, a friendly challenge began with Mitch telling me to let him know when I had come up with the perfect pizza crust. I worked on it for over a year, making small tweaks and changes, until I came up with this recipe. Even Mitch admitted that I had beat his, and that this, is now his favorite pizza crust. We predict once you try it, you won't be visiting your neighborhood pizzeria very often. Best of all, using your food processor, you can make this dough in less than five minutes! A note on the ingredients: In testing hundreds of pizzas, I have come to find that making the perfect crust comes down to details. For this recipe I use bread flour -- a hard wheat high gluten flour that makes this dough very elastic and gives it its chewy texture, along with semolina flour -- a whole grain hard wheat flour (the principle flour used in pasta making), that also helps to give this crust an authentic pizzeria taste and texture. Can you get away with using regular all-purpose flour instead? Yes, and while the finished product will still will be good, it won't be that elusive "perfect" pizza crust. If you're a true pizza lover, getting these two ingredients will be well worth your while. Both are available in well stocked supermarkets. King Arthur and Gold Medal are both frequently stocked brands of bread flour and Bob's Red Mill is the most frequently stocked brand of semolina I have found. If you can't find semolina in your area, they sell it through Amazon.com, click here for details. |
| Ingredients: |
1 1/2 cups very warm water 2 teaspoons yeast 2 teaspoons sugar 16 ounces (about 2 3/4 cups) bread flour 3 1/2 ounces (1/2 cup) semolina flour 1 teaspoon salt you will also need: a food processor about a tablespoon of olive oil a large bowl |
| Instructions: |
Makes 2 Medium Pizzas, Each Serving 2-3 People Using your food processor, you can make a perfect pizza dough in under 5 minutes with hardly any mess to your kitchen. Of course, you could also mix the dough in a heavy duty stand mixer, in a bread machine, or by hand (although the latter would be serious workout). Place very warm water, yeast and sugar in food processor and pulse once or twice to mix. While most recipes will tell you to use lukewarm water when making yeast dough, I find that by the time you take hot water, put it into a measuring cup and then into a food processor, it has cooled significantly. I always use water that is almost too hot to the touch, and have always had great luck with this dough. Let sit while you measure out the dry ingredients. After 2-3 minutes you will see small bubbles forming in the liquid in the food processor, which indicates that your yeast is working. Dump in the dry ingredients and turn on the food processor. The machine will go all the work, including the kneading. After about a minute the dough should form into a ball going around in your food processor. Open the machine and take a look. If you think the dough is too wet, you can add a bit a flour, but know that too wet is better than too dry, and the dough will loose some of its stickiness as it rises. Place about a tablespoon of olive oil in a large bowl. Take the dough out of the food processor (putting a little olive oil on your hands will keep it from sticking) and form it into a ball. Place in the bowl and turn to lightly coat with the olive oil. Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size, before rolling out and baking. For a crust with a perfect pizzeria taste and texture, I recommend baking on a pizza stone in a very hot oven (500 - 550°F for about 10 -12 minutes. Make Ahead Make several pizza doughs ahead and store in the refrigerator for up to 5 days (the dough develops an even better flavor this way). let rise once, punch down, and store on a zipper tops gallon bag in fridge until ready to use. Let dough come to room temperature before proceeding. You also let the dough rise and freeze it for future use. Thaw for a couple of days in the fridge or for about 4-6 hours on the counter. Bring to room temperature before proceeding. About the Photo For the pizza in the photo, we topped this dough with some garlic oil, a layer of grated mozzarella and Parmesan cheese, some Chunky Chicago Style Pizza Sauce, and pepperoni, onions, and green bell peppers. If you can't find semolina flour in your area, they sell it through Amazon.com, click here for details. |
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Comments
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Panzerottis
Written by: Tim05 January 2011 |
| Just wanted to know if there was a recipe out there for panzerottis ??I believe they are basically a fried calzone... just don't know if you can use this pizza dough recipe or are there any other considerations when doing a panzerotti. I used to get these in south jersey all the time, however nobody even knows what they are where I live now in West Virginia. Thanks, Tim |
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I don't use a food processor anymore.
Written by: Tom Bucceri17 July 2010 |
| I made this at home several times using the food processor. It was good every time. Then I went to my sisters house to show her family how to make it and the don't have a food processor. So we just made it by hand. It was easy. I just put the bread flour, semolina and salt in a big bowl. Mixed the water, sugar, and yeast in a cup and added it when it became frothy. I mixed it by hand with a big wooden spatula, until it just came together. Then I took it out of the bowl and kneaded it just a little and it became smooth. I let it rise 4 hours at room temp and punched it down and placed it in the fridge overnight. It was better than the stuff I make in the food processor. It puffed up and formed big bubbles in the oven. I just love this recipe. I've become a Cheri's Pizza Dough evangelist! |
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This is the best!
Written by: Tom Bucceri16 July 2010 |
| I searched for years trying to find a pizza dough recipe I could make at home. I tried so many and they all tasted the same--like cardboard. I made a Pizza Bianca recipe from Cook's Illustrated. It was so complicated and time consuming. You have to use a stand mixer and mix the water and flour for 3-4 minutes, then it has to stand for 20 minutes. Then you add the yeast and knead it until it pulls away from the side of the mixing bowl. That was another 20 minutes! All that work and it didn't even taste very good. The next time I just used some of Cheri's pizza dough, and it came out wonderful. You just top it with olive oil, rosemary and kosher salt. It also makes great bread. I took half of the dough from the refrigerator and formed it into a smooth ball, then let it rest at room temp for 40 minutes, dust the top with flour and cut a cross in the top with a knife. Bake on a pizza stone at 450 for about 30 minutes. |
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Cheese Burning
Written by: Mike B01 April 2010 |
| Burning the cheese? How long do you cook these things for? With a oven preheated to 500 degrees and a pizza stone that's been in there preheating for 30 minutes, you can cook the whole pizza in 6-7 minutes. I've never had cheese burn in that time. If you aren't using a preheated pizza stone, you really should. Here's the best way to do it: http://www.youtube.com/watch?v=-BhVPgllLW8 That should be an episode called Flat is Beautiful with Alton Brown. You can use the recipe from here but I use his cooking techniques and it's perfect. As for the rolls, I haven't done that but I make half the dough into a smaller but thicker pizza that I just put butter and garlic salt on and then top it with some cheese too. |
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Makes GREAT rolls too!
Written by: Doug Marks01 April 2010 |
| For those finding that the cheese is burning when baked at 500deg., I have found that if I bake the pizza for 10 minutes and THEN put on the cheese and continue baking, it comes out perfect. I found that I had a little bit of dough left over for my size pizza, and I started using the leftover dough for rolls. It turns out that this dough recipe makes wonderful Italian rolls! Great crust and a delicious crumb. I add an extra half tsp of yeast, and will also put in a TBS of herbs (e.g. Italian seasoning, basil, oregano or fennel). I run my bread machine on the pizza or dough cycle. Remove the dough and divide into 10 or so balls, which I place on parchment paper on a cookie sheet. I let them rise for up to an hour (a little more than doubled in bulk). Bake in an oven pre-heated to 425 degrees until well browned. They freeze well. I defrost them at about 300deg in a toaster oven and they come out as if they were just made. |
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Step by step video on this AWESOME pizza dough
Written by: Cody Croswell01 April 2010 |
| I have been making this dough for some time now and I had a couple of friends who still wanted to 'see' how it was done. I made this video that goes through all of the steps, start to finish, baking and end product for Cheri's fabulous pizza dough You can see it here. http://www.youtube.com/watch?v=ig2kej8hoW8 |
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Larger batch
Written by: Mike B07 February 2010 |
| Anyone tried making this a double batch or a one and a half batch? Figured instead of making two separate batches I might just make one big batch for a get together we're having. | |
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Wow.
Written by: Marlene Morris31 October 2009 |
| Okay, I joined just so I could comment on this recipe. I loved it! I've never made pizza dough before but I'll be making it again. So easy and so good. I love tapping the crust with my fingernail; it sounds just like pizzeria pizza. And the taste and texture are just right. Thank you! | |
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Too watery?
Written by: Gene Sloan24 October 2009 |
| You must not have weighed the flour. Flour by volume is much more accurate than by cupful. I haven't been making pizza "for years", but weighing the flour has always been the best way. I made two different batches, 1 with food processor, but mine isn't very powerful, even though it rolled the dough into a ball, it was straining my processor, and I didn't want to continue to keep it running. The texture wasn't as good, but yet still very much a big improvement over my previous attempts. The 2nd batch I made no changes in the ingredient amounts, but switched to my KitchenAid stand mixer and was able to knead the dough for longer time. the result was a more elastic dough and easily the better dough for a thinner type crust that had the ability to hold several toppings. Oh and my pizza stone was a 18x18x1/2" Travertine floor tile from Home Depot. I didn't have the problem of sliding my pizza off the edge of the little pizza stone kits that just don't offer enough area for me. The stone I used was actually more like having a real pizza oven floor, and kept the heat convection from browning the topping of cheese before the crust was done. And speaking of crust, OMG! It actually had a hint of blackening as if it was in a wood fired oven. This was the absolute best crust. Sorry you guys had watery dough, but mine turned out great both times I made it, I just weighed the flour. And did I mention my Grand Children thought it was great pizza?! | |
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For Tom - Watery
Written by: Mike B23 October 2009 |
| I had the same results. After trying more flour each time, I finally got mine to come out great with 4 cups total flour. I use all bread flour as I don't have any of the other kind accessible to me. I used to use a bread machine but switched and now use my kitchenaid mixer. Use the paddle just to get everything mixed together, then switch to the hook and let it go for 15 minutes. Then I split it in half, cover it, and let it sit for 45 minutes or so. We make half into cheesey breadsticks and the other half into a pizza. Comes out great. |
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OMG - the BEST PIZZA EVER!!!!
Written by: Gene Sloan23 October 2009 |
| Great success, but I like the result of the dough made in a stand mixer. Dough was more elastic, and had a more thin crust than the food processor version. But both were excellent, and as near to professional pizza parlor pizza, as I have ever made. And my G'children, aged 6-14, thought it was great! Can't beat those reviews, Kid tested! and Approved! | |
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Too much water
Written by: Tom Geldner22 October 2009 |
| I've been making pizza dough for years. This one ends up wayyy too watery and sticky. I had to add about 1/2 cup additional flower to even remotely be able to kneed it -- it was like cake batter. Semolina flour is a great addition -- I actually use about 1/2 bread flour & 1/2 semolina in mine. I think that's the blend used in some commercial pizza flours (like Pendleton Mills). Some people add straight gluten to regular flour with similar results. |
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Oven Settings
Written by: Mike B19 July 2009 |
| I also don't prebake anything. I set the over as high as it will go (for me it's 500). Put the pizza stone on the bottom of the oven or on the lowest possible rack if you have the heating coils on the bottom. After the oven has preheated, leave the stone in for another 15+ minutes so it can get up to temp. Make the pizza and then transfer it to the stone with a pizza peel or whatever you use. I cook mine for 7-8 minutes until everything looks nice and golden brown. If the crust was stretched too thin, it doesn't get real crisp but if it has at least a bit of substance to it, then it's perfect. |
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For James
Written by: Cheri Sicard19 July 2009 |
| I see someone has already answered, so you can try that. I have never had to prebake my crust before topping and have never had the problem you describe. Then again, I do not currently have a convection oven that I can test in I have always baked in a regular oven. If you have that option try it and it should work well. | |
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Teresa Replied
Written by: James Hanford18 July 2009 |
James; You should preheat your stone, for 20-30 minutes, on the very bottom rack, at 500 or 550 on bake. (not convection). Prebake your dough for 6-7 minutes (if it’s a 14 or 15 inch size), or until light golden. Add toppings and continue to bake until your cheese is bubbly. That should do the trick. |
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How come my cheese burns
Written by: James Hanford18 July 2009 |
| I made this last week and I have a convection oven that I set at 500 Degrees. The top burns before the crust has a chance to get crisp. It happens if I use a stone or a pizza bake pan. Good dough just can not seem to cook it right. Please help | |
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My pizzeria just lost a customer
Written by: bert g18 July 2009 |
| OMG - the crust was one of the best I ever had and I'm shocked I can make something this good at home. Took me a little bit to assemble the correct ingredients so my first and second batches were regular flour and then bread flour mixtures. They were good but the semolina flour makes a huge difference and was the missing link. This crust had a perfect chewy, crunchy balance. I do add garlic powder and Italian seasonings to my dough for my preference. I use 14" pans and pinch off about an 1/8 of the dough so my yield was 2 medium pies and 2 calzone. Even with 3-4 toppings, the crust held its own and wasn't soggy at all. My family loved it and I can't wait to share with company. Thx |
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Which Food Processor Blade
Written by: Cheri Sicard25 June 2009 |
| Good question Kim, you can use either. If you have a dough tool, use it, but if you don't, no problem, I make this dough all the time with a regular blade and it comes out great. | |
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food processor
Written by: Kim23 June 2009 |
| do you just put it in the food processor with the regular blade or do you need a special dough attachment??? i dont see that addressed anywhere | |
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Breadsticks
Written by: Mike B18 May 2009 |
| Most recipes yield 2 good sized pizzas. I don't know about anyone else but for my wife and I and our 3.5 year old, that's more than we need. Normally we invite friends over but on the one time we didn't, we froze the dough and then made it a month or so later. It still tasted great but getting the dough to be big enough wasn't as easy because it wasn't very stretchy. Anyway, last night we decided to try making breadsticks with the other half of the dough and they turned out great so just thought I'd share. Stretched out the dough, brushed it with melted butter, doused it with Garlic Salt. Cooked for 4 minutes or so, added some cheese, cooked for 3 more and done. http://www.facebook.com/album.php?aid=25290&id=1270382019&l=10f8483bf2 |
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Whole Wheat
Written by: Mike B12 May 2009 |
| Friend of mine just uses half regular flour and half whole wheat or whole grain flour. She says it turns out fantastic. | |
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Soon, I promise
Written by: Cheri Sicard12 May 2009 |
| We've been testing different recipes to find what we think is the "best." It's close to perfection and it will be posted here as soon as we're satisfied. So stay tuned. Better yet, if you sign up for my blog you will be notified the day it's posted. | |
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Whole Grain Crust
Written by: Katherine Head12 May 2009 |
| Any progress on a whole wheat or whole grain crust? If not, when can we expect to hear from you on this? Not that I'm anxious or anything but I do love pizza ... | |
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Bread Flour is best
Written by: Cheri Sicard07 May 2009 |
| Right you are Doug, the bread flour is better. Which is not to say this dough is shabby will all-purpose, I have made it this way many times and it's a good pizza. But with semolina and bread flour it's a great pizza. |
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Measuring the flour and dough that's too wet
Written by: Doug Marks07 May 2009 |
| A great pizza dough.And this is from a New Yorker who was raised on thin crust pizza. I too found that the dough was very wet when following the recipe and required another 1/4 cup or more. I use the method of measuring recommended by Beth Hensperger in her Bread Machine Cookbook: Instead of simply scooping the flour directly, she recommends sprinkling the flour into the measuring cup. This prevents compacting of the flour, and gives a better consistancy to measuring. Cheri noted that she weighed the flour, and when I used my sprinkling method of measuring, I found that I needed 3 1/3 cups to reach 16 oz. This may well explain the wet dough problems being encountered. If you directly scoop (and compact), 2 3/4 cups probably yields 16 oz. If you sprinkle, you need 3 1/3C! Interestingly, Hensberger has a very similar semolina pizza dough recipe: 3 1/3c flour, 2/3C semolina, 1 1/2 C Water. However, she strongly recommends all purpose flour. I found Cheri's recipe quite a bit better, which I suspect is due to the use of bread flour. | |
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You are correct
Written by: Cheri Sicard21 April 2009 |
| You are correct (and thanks for catching it and letting us know) I did make a typo in the blog post, but the recipe reads correctly -- 2 3/4 to 3 cups bread flour, plus the 1/2 cup of semolina. | |
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Cheri-Measurement typo?
Written by: Teresa H. Smith21 April 2009 |
| CHeri this recipe is almost the same one I've been doing for 22 years! I am a big believer in using the semolina also. I used 2 3/4 to 3 cups all purpose flour (only difference) which will produce a bit crispier crust. But up there in your April 7 post, you said "I used 1 3/4 cups bread flour (up 1/4 cup from what we originally had)". Did you mean to say "2 3/4 cups"? Which is what you have listed in the actual recipe above. Just wanted to confirm that. Thanks! | |
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Wow!
Written by: Tom20 April 2009 |
| I made the Pizza this evening and all I can say is Wow! The crust was excellent. It had an unique flavor that I think the semolina flour gave it. I left it in the fridge for almost three days and that may have helped as well. Thank youvery much for posting your tried and true recipe. I will make it everytime (which is weekly) that I make Pizza. I will also try it with my whole wheat dough recipe. Thanks again Tom |
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Hmmmmm
Written by: Tom17 April 2009 |
| Cheri, I must admit I am intrigued by the addition of the semolina flour. It sounds very logical. I've been making a variation of Mitch's recipe for quite some time. He uses honey I use 4 teaspoons of sugar plus I add some Wheat Gluten(4 Tspns) and a little EVOO for additional airiness. My girlfriend and I really like my crust which is a tad thicker than traditional thin crust like the NYC pizza'a. Its 4/17 and I made your recipe for the dough last night and its in the fridge in a ziplock bag.. I am going away for the next two days and we have plans of making Pizza 4/19 evening. I'll let you know how it turns out after I make it on Sunday night. It smells terrific. | |
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the semolina flour is a must
Written by: r08 April 2009 |
| Hi, after trying mitchs recipe a few times, some with a few variations, I was happy but not blown away happy, so when I found Cheri's recipe using semolina flour I was excited to give it a try Now, I should mention that I am like a mad scientist nut case when it comes to pizza dough, so getting the crust right is very important to me. I keep a journal of all the dough recipes Ive searched for and tried, making note of every detail including the temp of the water when the yeast is added, how long the dough was kneaded, rise times, oven temp, dough thickness after tossing, etc. etc. I usually try each recipe a few times with slight variations, then follow that up with notes about how each turned out...including a few pictures to go along with the notes. Anyway, I couldnt find the semolina flour at first, so I just used all bread flour and found the crust to be good, but not crazy good. I live in OC california, and none of the major grocery chains here carry semolina, but I ended up finding it at some place called Gelsons. The semolina flour makes all the difference in the world; it is incredible good. The recipe, as listed came out a bit wet, so I thickened it up a bit until it had the right feel (took about a 1/4 cup of bread flour). I kneaded by hand for about 10 minutes (which I really recommend) and rolled it out to about 1/4 inch thickness in the middle with the edges being about the thickness of my thumb before baking(we like it on the thick side). My son rated this pizza a 10 which is an unheard of score from this kid. He once gave me a 9 a few months ago for some scratch french bread pizza I made him, but he was half starved when he ate it. before that, the highest score he had EVER given me was a 7; the kid is the toughest 13 year old critic ive ever known. Order the semolina flour online from amazon if you cant find it anywhere else; it really makes all the difference in the world. thanks Cheri, I think I can finally end my search and retire the journal. looking forward to the whole wheat version, and wouldnt mind a sourdough version if you felt so inclined??? | |
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cheri's pizza dough is great!
Written by: Toby07 April 2009 |
| this is it! I love this Dough! It's just what I have been looking for and it impresses our guests. thanks, Pizza Lover | |
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Accurate Flour Measurements
Written by: Cheri Sicard07 April 2009 |
| Hi All, I just re-tested the recipe and weighed the dry ingredients, as some folks were having trouble with the dough being too wet. If measuring I used 1 3/4 cups bread flour (up 1/4 cup from what we originally had, as my dough was a little wet, but nearly as much as some of you are reporting). By weight, this translated to 16 ounces (actually 15.5 but I rounded up) of bread flour along with 3.5 ounces (or 1/2 cup) semolina. If you don't have semolina, use additional bread flour. This produced a darn near perfect dough, not too wet, not too dry. Cheri |
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For Mike B
Written by: Cheri Sicard03 April 2009 |
| I have a friend who says the same thing, yet I have not had a problem and lots of other folks haven't either. My dough comes out a little wet (which is good, better than too dry), but not runny. I am going to make the dough again this week and weigh the flour so we get a completely accurate measurement, but depending on how you measure, you may need more or less. Stay tuned to the official results by weight! | |
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Hmm, what'd I do wrong?
Written by: Mike B03 April 2009 |
| I made Mitch's dough a couple weeks ago and it worked great. I use the Bread Machine to make the dough. I made this recipe last week and it turned out completely watery. The dough was not really dough. Only thing I changed was I used 3 cups of bread flour instead of substituting a half cup for the other kind. As it was mixing, I thought it looked too wet so I sprinkled some more flour in a few times and then let it run. Once it was done with the hour cycle, I checked it and it wasn't dough. It wasn't runny but it sure wouldn't hold it's shape. I ended up turning the bread machine back on and adding more flour as it mixed it up. I must have added an extra .5 - 1 cup of flour before I got it to the normal dough consistency. Once I got it right, I let it sit for a half hour or so and it turned out PERFECT. I even tossed the dough to make the pizza and it was fantastic. It tasted awesome as well once we got to that point. I'm just not sure what went wrong with my batch. Anyone else had this happen? I double checked what I used and am pretty sure I got the right amounts of everything. I think we'll be trying again tomorrow so we'll see what happens. |
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Sticky dough
Written by: erin01 April 2009 |
| I loved, loved, loved this dough but had some troubles with my food processor, mainly the dough sticking around the center and not forming into a proper ball. Still turned out great, though required a bit more work to clean everything. Thanks again for a great recipe - who needs crappy delivery when one can make such a great pizza at home! | |
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Thanks for the Kind Words Everyone
Written by: Cheri Sicard31 March 2009 |
| Wow everyone. Thank you so much for the kind words on my pizza dough recipe. I really appreciate your taking the time to write. Cheri PS I'm working on my perfect Whole Wheat pizza crust now. Stay tuned! |
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great
Written by: cecilia29 March 2009 |
| i registered on this site just to be able to comment on this recipe - that's how happy i am with it! as a native new yorker now living in DC, the lack of good pizza has been really frustrating, but this is really great and helps me satisfy that nyc craving at a much lower cost than going to one of these high end pizza places. | |
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NUMMY!!!
Written by: Lori Jo28 March 2009 |
| This is the best home made crust recipe yet! I have made Mitch's before, and yes it is good, but my tastes lean more toward crisp / chewy not sweet / breadlike. This one is a winner. I made a double batch of dough which rolled out to 4 decent sized pizzas. I don't have a food processor, but it was a cinch to do it by hand. We put everything from canadian bacon and pineapple rings on one to a fully loaded meat lovers with sauted onions and mushrooms on another. The crust held up beautifully under the mass of ingredients. I did find Bob's Red Mill Semolina in our local grocery store (small town). It is in a small package along with the other Bob's products - not with the other flours. It really does make all the difference. Nice chewy texture inside but crisp on the bottom without being burned (or soggy). I used my pizza stone (for the first time), had the pizza rolled out and topped on parchment paper which I slid right onto the stone. Would recommend trimming the parchment - THAT got a little dark!! In less than 10 minutes they were perfect. This recipe is well worth the ingredients and time. Thank you Cheri for your patience and trials to bring the rest of us a truly delicious recipe! | |
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Pizza Dough
Written by: Joe Ball27 March 2009 |
| I have been using Mitch's pizza dough recipe for the last six months. My children will no longer eat delivered pizza from anywhere. I used this recipe tonight and heard comments from my three children like the following "This is the best pizza ever!". "We need to eat this every night!" I would type more but the quotes were coming too fast for me to type. This was without the semolina flour. Our publix does not carry it. :( I did use my sourdough starter instead of store bought yeast and I started with ice water becuase I had a 4 hour wait for before cooking. I cant wait for my tomatoes to ripen so I can make this recipe with ingredients that are fresh from the garden. I cook my pizzas in cast iron skillets at 500 in a regular oven. Thank you Mitch for your recipe. It ignited a passion for home made pizza, however, I will be uisng Cheri's recipe for some time. Thank you very much for the recipe!!!!! | |
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Semolina
Written by: Cheri Sicard12 March 2009 |
| I'm surprised you're having a hard time finding it in NYC, Jeremy. Try an Italian grocery store, they will have it for sure. Here in LA and even the small mountain town of Big Bear (2 hours away) where I live most of the time, I can get it at the Supermarkets -- Bob's Red Mill brand. | |
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Semolina Flour
Written by: Jeremy Schumacher12 March 2009 |
| I have yet to try but I know Semolina Flour makes all the difference with Pizza dough, although I am finding it harder to find around NYC than I thought it would be. I guess I need to look harder! I can't wait to try this! - Pamplemousse |
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