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Rye and Semolina Pizza

First attempt at a rye pizza. Probably needed to be 65% hydration rather than 60%.

Ingredients

  • 300g rank-hovis as you like it
  • 80g doves Farm Organic 00 flour
  • 60g fine semolina
  • 60g rye flour
  • 300ml water
  • 7g fast action yeast
  • 1tsp salt
  • 1tsp olive oil

Method

Autolyse

Mix 300g white flour with 300ml warm water. Leave it for 20mins.

Dough

Mix yeast into autolyse mixture. Mix semolina, 00 flour, rye, salt and oil. Mix salted flour into autolyse mixture. Kneed for 5 minutes (maybe less).

Rise for 60-90 minutes until doubled.

Split into 4 then rest for 20 minutes.

Cooking

Heat oven to maximum. Put cast iron griddle under the grill (broiler). Just before starting to cook, turn grill up to maximum.

Shape dough. Add toppings. Cook directly on griddle under the grill for 5 minutes.

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