100% Semolina · 80% Hydration — Insane Crumb
Автор: Lievitaly Bakery
Загружено: 2025-12-12
Просмотров: 16
In this video I’m making a pizza using 100% semolina and 80% hydration.
At first it might look a bit intimidating, but once you start working the dough you immediately understand why it’s worth trying: it traps air like crazy, stays soft even after baking, and has a lightness you wouldn’t expect from semolina.
I’ll walk you through my whole process, how I add the extra water, how I know when the dough is ready, and what I do to get that open, airy structure that seems impossible with semolina alone.
It’s not your usual pizza dough; it’s a bit more “contemporary,” and that’s exactly what makes it fun to make and surprisingly satisfying to eat.
And then there’s the topping… pumpkin cream, sausage and mushrooms. Guys: oh my God.
If you give it a try, let me know how it turns out.
I’m obsessed with semolina 💛
4 balls (about 220g each)
490g semolina flour
390g cold water
4g fresh yeast
10g salt
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Alessandro
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