Semolina flour?

What percentage of semolina flour is being added to your normal flour? Looking for a starting point on a new dough recipe for a new concept.


I don’t add any, but I’m looking at some notes I received from a gentleman who runs a successful shop that does use a semolina infused dough and he uses about 10% and said that up to 18% is good.

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I use 11% in my regular dough recipe. I have heard going higher near 20% is not the best idea. Frankly when I don’t use it I feel the final pizza is missing a little flavor and crunch.

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