When it comes to pizza, most people seem to pay attention to the combination of toppings, but at a closer look, a pizza is proven to be only as good as its crust. You will notice that small tweaks to the pizza dough recipe can have a big impact on the end product. In this article, we will take a closer look at a special type of dough made of semolina and what happens to the end product when you shift from traditional flour.

First of all, semolina is a type of flour made from durum wheat and it is mainly used in making pasta or couscous. Semolina is distinctive due to its very high gluten and protein content, which is why it is the preferred choice in making pasta. In case you ever wondered why pasta has a golden tone, the answer is that it gets it from the yellow coloured semolina flour.

When it comes to dough, we can use the high gluten and protein content of semolina to create a crispy and chewy textured pizza crust. As soon as you start working with a semolina dough ball, you will immediately notice its versatile stretch and elasticity. A semolina dough ball is no different than its white flour counterpart in terms of shelf life, storage and handling. The semolina dough ball is suitable to bake in almost any oven, from gas, electrical and wood burning to stone deck and convection ovens.

In terms of health benefits, there are some nutritional facts you should pay attention to if you are considering making the semolina dough ball a staple in your kitchen. Its high gluten content may be an issue for customers with celiac disease, wheat allergies or intolerance to gluten. On the other hand, semolina is known to be high in protein and iron, and rich in vitamin B. As mentioned earlier, it is made from durum wheat, which gets digested slower than other types of wheat, making you feel full longer.

At Mimi Foods, we offer semolina dough balls that come in a variety of weights to suit your needs. To order samples, contact us at artisticdough@mimifoods.ca