Durum Wheat Semolina
Ready in 5 minutes
Product of Italy
It can be used as an alternative to corn meal to flour the underside of fresh pizza dough to prevent it from sticking to the pan.
Semolina is the inner, granular, starchy endosperm of hard or durum wheat (not yet ground into flour); used to make pasta and semolina milk pudding. It is the gritty, coarse particles of wheat left after the finer flour has been extracted. In bread making, a small proportion of semolina added to the usual mix of flour produces a tasty crust.