So it was the semolina pizza bread, with a little more semolina (1 part to 3 parts a/p flour) and oops, buttermilk powder snuck in the dough. The package looked just like the semolina package, who knew!
Its ok. It reaffirmed that milk powder makes a softer dough (better than unscalded milk, which makes blob dough). I could see how semolina allows for more stretch and is so loved for pasta. The stretch in pizza dough is helpful (too much elastic makes for a frustrated pizza maker), but I could see why less might still be helpful.
The dough handled well - perhaps because of the olive oil in it also.
ok, so I didn't have a peel, and the first pizza just made onto the tile...but it was tasty!
carmelized onion, herbed garlic oil & Belavitano cheese (added chili flake to the rolled version).
As to the toppings, I almost called this blog "Cooking With Mugs." Will need to start a few spreadsheets on seasonal toppings and ordering forms...
More Soon!
