 Semolina flour
The last restaurant I was chef at, we had a wood fired oven and offered the wood fired pizza experience. I got playful with our dough recipe and came up with a one part semolina to three parts cake flour combination. So one day I took some of the 10 ounce portioned dough, greased a few rectangular baking pans and let the dough proof in the pan. I then gave a quick docking and sauce and cheesed it and baked in the deck oven in the back kitchen at 400 degrees for about twenty minutes. It came out beautiful. It was airy, crispy and the lard I used gave it a nice golden brown crust on the bottom. Here's the dough recipe. Sorry I didn't have time to break it down to a smaller batch:
3 lbs. semolina
9 lbs. cake flour
7 lbs. h2o
6 oz. yeast
1 cup honey
6 oz. salt
1 cup olive oil |