Semolina Flour

Semolina flour is a coarse, granular flour made from durum wheat, a hard type of wheat that is high in protein and gluten. It has a pale yellow color and is commonly used in the making of pasta, bread, and certain desserts. Due to its high gluten content, semolina is well-suited for pasta dough, providing it with elasticity and the ability to hold its shape during cooking. In bread baking, semolina flour is sometimes used to dust the baking surface or incorporated into the dough to add texture and a slightly sweet flavor. Additionally, semolina is a key ingredient in the production of couscous, a staple in many Middle Eastern and North African cuisines. In desserts, semolina flour is used to make various puddings, cakes, and pastries. It’s a versatile ingredient that adds a unique texture and nutty flavor to a variety of dishes.

Some use semolina flour on their Prep Table, rather than Flour, to keep their pizzas from sticking to either the work surface or the pizza peel. We prefer using the same flour you use for your pizza dough, rather than semolina, because semolina can add a gritty texture to your pizza, and it has a tendency to burn. While using semolina can be easier, we recommend working on your technique using just enough flour to keep your pizzas from sticking, without using too much, which will cause the excess flour to burn. You can also consider using a Perforated Peel.