Make and bake from Pizza Camp: Recipes from Pizzeria Beddia (page 41) by Joe Beddia

  • all-purpose flour
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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  • EYB Comments

    Can substitute bread flour for all-purpose flour, and canned tomatoes for canned crushed tomatoes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bread flour for all-purpose flour, and canned tomatoes for canned crushed tomatoes.

  • kkmatti on July 26, 2023

    I've been experimenting with this recipe for a couple of months now. This is the first pizza recipe that has consistently produced restaurant-quality pizza for me in my home oven. The crust is excellent and has a lovely flavor due to the extra time fermenting in the refrigerator. Shaping the dough takes some practice, and I have ripped a few trying to get them in the oven. The sauce is super simple and great tasting. My favorites so far have been the mushroom & onion pizza and a prosciutto & basil that I made on my own.

  • Baxter850 on January 10, 2022

    This is a very rich pizza. Liked it better with toppings to cut the richness.

  • jimandtammyfaye on November 06, 2021

    In oven, pizza puffed and browned beautifully. Author recommends using torn pieces of fresh mozzarella in addition to shredded mozzarella.

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