100% Semola pizza dough

So I made a 100% semola rimacinata flour pizza dough which turned out be better than expected 🙂 Needed longer hydration process so used autolyse to ensure hydration.

Recipe Autolyse RT 5H dough.

Semola rimacinata 100% 500g, water 70% 350g, IDY 0.5% 2.5g, salt 2.5% 12.5g, optional evo 2.5% 12.5g

1. Autolyse mix semola and water. RT 1H.
2. Mix IDY and Salt. RT 30m
3. Stretch & Fold. RT 10m
4. Knead &coil fold. RT 10m
5. Divide 210g x4 or 270g x3. RT 2-4H.. then bake

Dough soft and while stretching watch out for holes or tears.
Baked Semola pizza dough are tasty 🙂