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Durum Wheat Semolina: perfect for pizza dough

 1000g
Millers since 1910
We have been a milling family for four generations. We are among the highest experts in the selection of pale yellow durum wheat, with unique scents and high in protein content. Our signature is the stone debranning that gently purifies the grains keeping intact its original qualities. Our Mill that operates in Molise, 730 m above sea level in an uncontaminated region, has always preferred quality to quantity and adopt the soft and long milling method that does not break the grain but gradually grinds it through many intermediate steps. This process reduces production yield but it guarantees an intact, healthy and nutritious semolina, perfect for baking.
Our semolina
Our durum wheat semolina is strong (W > 350micron) rich in protein (>14%), with a high hydration capacity (> 70%) and a high quality and quantity of gluten, ideal for long proofing and for the production of pizza, crispy breads and buns, with an extensive sponginess.
During bread-making, a dense, elastic and resistant gluten shield is formed that retains the carbon dioxide released during fermentation and allow the dough to increase in volume while remaining compact, homogeneous and easy to work.
PREPARATION
WOODEN AND GAS OVEN ELECTRIC OVEN
1. Pour in the mixer 1000 g of durum wheat for pizza, 550 g of water at room temperature and mix for 5-6 minutes until a compact and homogeneous mixture is obtained.
2. Allow to rest for about 2 hours.
3. Re-mix the dough, incorporating 2-3 g of previously dissolved yeast into 50 g of water at room temperature and continue mixing for 3 minutes. Then add the salt with 50 g water and continue to mix for another 3-4 minutes until a homogeneous and elastic mixture is obtained.
4. Allow to rest in the fridge at controlled temperature of 5-6° for 9-10 hours.
5. Cut the dough into small balls and continue proofing in the fridge for another 10 hours.
6. Remove from the fridge 2-3 hours before baking.
7. Flatten the dough.
8. Bake it for 2 minutes at 350°.
1. Pour in the mixer 1000 g of durum wheat for pizza, 550 g of water at room temperature and mix for 5-6 minutes until a compact and homogeneous mixture is obtained.
2. Allow to rest for about 2 hours.
3. Re-mix the dough, incorporating the previously dissolved yeast into 75 g of water at room temperature and continue mixing for 2 minutes. Then add the salt with 100 g water.
4. Let the water been absorbed, add 30 g extra virgin olive oil and continue to mix for another 2 minutes until a homogeneous and elastic mixture is obtained.
5. Allow to rest in the fridge at controlled temperature of 5-6° for 9-10 hours.
6. Continue proofing in the fridge at 4-6°C making sure to knead the dough every 4-5 hours for 3 times in 12 hours.
7. Remove the dough from the fridge, flatten it on a baking tin and let it rest for 4/5 hours.
8. Bake it for 4-6 minutes at 350°

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