Pizza Flour Compared: Semolina Flour vs Regular Flour

When it comes to crafting the perfect pizza, the choice of flour can make all the difference. Whether you’re a professional pizzaiolo or an enthusiast experimenting in your kitchen, the type of flour you select can drastically impact the texture, flavour, and handling of your dough. 

Today, our spotlight shines on two contenders: semolina flour and regular flour. Let’s delve deep into how these flours perform, especially in preventing the dough from sticking to the worktop during pizza preparation.

Semolina Flour: The Golden Grain’s Gift

Semolina is derived from the heart of the durum wheat kernel. This hard grain bestows semolina its distinctively yellowish tint and coarser texture compared to regular flour.

Because of its unique properties, semolina flour has garnered a respectable position in the world of pizza-making.

Pros of Semolina Flour:

  1. Non-stick Quality: Semolina’s coarse texture makes it excellent for dusting work surfaces, ensuring that the pizza dough doesn’t stick. It creates a barrier between the dough and the surface, allowing for easier handling.
  1. Crispy Base: When sprinkled underneath the pizza, semolina flour can result in a slightly crispier crust.
  1. Distinct Flavour: Semolina imparts a mild, nutty flavour, which can elevate the overall taste profile of the pizza.
  1. Robust Dough: The high gluten content in semolina flour provides elasticity and strength, which can be beneficial for thin-crust pizzas.

Cons of Semolina Flour:

  1. Texture Consideration: For those accustomed to ultra-fine flour, the granularity of semolina might feel a bit grainy on the palate.
  1. Availability and Price: Semolina flour can sometimes be more difficult to find and might be pricier compared to regular flour.

Regular Flour: The Time-tested Classic

Regular flour, typically all-purpose or bread flour, has been the staple choice for many pizza aficionados. It’s versatile, accessible, and offers consistent results.

Pros of Regular Flour:

  1. Smooth Consistency: Regular flour provides a smooth texture to the dough, which many people prefer.
  1. Versatility: All-purpose flour is, well, all-purpose! It’s suitable for a variety of pizza types, from deep-dish to Neapolitan.
  1. Cost-effective: Regular flour is generally less expensive and widely available in most grocery stores.
  1. Tried and True: Given its long-standing use in pizza-making, recipes using regular flour are abundant, providing guidance to newcomers.

Cons of Regular Flour:

  1. Sticking Issues: When compared to semolina, regular flour might not offer the same level of anti-stick properties. It can sometimes get absorbed into the dough, making the dough stickier.
  1. Less Distinctive Flavour: Regular flour is somewhat neutral in flavour, which can be a pro for some, but it lacks the unique taste semolina brings to the table.

The Verdict

The choice between semolina flour and regular flour truly boils down to personal preferences and the specific pizza results you’re aiming for.

If you’re looking for a non-stick solution with a hint of nutty flavour, semolina flour is a stellar choice. However, if you lean towards a smoother texture and consistent results, you can’t go wrong with the tried-and-true regular flour.

At Repizza, we appreciate the beauty and uniqueness of each type of flour. Remember, pizza-making is as much an art as it is a science. We encourage experimentation to discover the flour that aligns with your pizza vision. Whichever you choose, rest assured that the outcome will be delicious.

Don’t settle for ordinary – let’s craft extraordinary together. Contact us today!

Written by Matt Maxted

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