100% semola rimacinata (W230, P13%, very elastic) vs 100% 00 pizzeria (W260, P12.5%)
Made both with AVPN STG style 59% hydration, RT 2+6H.
Semola dough while stretching from my previous experience got lot of holes/tears.. and so this time carefully stretched.. so though using 260g only made a 11”
Pizzeria well u all know 🙂
Semola dough taste great 🙂 other things becuz of low hydration i used dough before baking is kind of dry. Last time did autolyse H70% but different from then.
Conclusion.
Semola dough is okay to use, but rather stick with pasta X)
Pictures
1-5 semola dough
6-8 pizzeria dough
by Drix_WoW_Classiq