[Italiancook]

In addition to KABC and BRM no having packages of semolina I can handle, the grocery store didn't have any yesterday. My husband looked for it in the flour aisle. Would it more likely have been in the international aisle?

[Italiancook]

Thanks for showing your semolina storage system, Mike. Fifty pounds doesn't seem as daunting that way. Do you know the name or manufacturer of your semolina?

You sure were ambitious, chocomouse.

For lunch, I made a Green & Black Olive Pizza. I even managed to make it into a large rectangle, about the size of a half sheet pan. It was my first rectangle. Other tries have netted oval pizzas. This was our first olive pizza, and we liked it. The canned, sliced black olives didn't have much flavor (some), but the Manzanilla olives were quite flavorful. I alternated the colors, which was a good thing. Using all green olives would have been an overwhelming taste for a pizza, I think.

I used the KABC Now or Later crust. But it sat for 5 days in the fridge instead of 3. I was afraid it'd taste sourdoughy, which I wouldn't like, but it didn't. (Am I the only one who thinks King Arthur Baking Circle when typing KABC?)

[Italiancook]

500 quizzes is quite an accomplishment! Thanks, Mike, for all your work and use of your intellect on them. I've had fun and learned a lot. So, I applaud your break. You've earned it.

[Italiancook]

rottiedogs, thanks for your perseverance in locating and posting these links!

[Italiancook]

USA Today & Fox News are reporting there's a pepperoni shortage. It's impacting small pizzerias the most. Large ones have longer term contracts for the supply. Prices of it have gone up. I don't use this ingredient on homemade pizzas and rarely have it on a purchased one. If you use it for homemade pizza, have you noticed a price increase at the store?

[Italiancook]

Forgot to add this: I made KABC Now or Later pizza dough. It's for a black and green olive pizza on Wednesday.

[Italiancook]

Looks scrumptious, Len. For using fewer blueberries, it still looks nice and blueberr-ie.

[Italiancook]

Since rottiedogs couldn't find it, would you please post the recipe for the Semolina Rolls, BakerAunt.

[Italiancook]

BakerAunt, I erred: The full name of the recipe is No-Knead Golden Semolina Bread. I looked, and it's no longer on the site. The ingredients are below:

1 cup lukewarm water
1 tablespoon olive oil or garlic oil, plus additional for drizzing
2 teaspoons Pizza Dough Flavor, optional (I didn't use)
1 teaspoon salt
2 teaspoons instant yeast
1-1/2 cups KA Unbleached All-Purpose Flour
1 cup semolina
2 teaspoons pizza seasoning, optional, for topping (I didn't use)

The recipe I used has no sugar & uses instant yeast instead of active yeast. My husband just brought the bread toasted for me to see, and it makes beautiful toast. Perfect for guests.

Thanks for letting us know the Semolina Rolls recipe is no longer on the site. I planned to print it after seeing the recipe on the back of the semolina package. I'm glad you posted the ingredient list for them.

After reading of your experience, BakerAunt, I will make this again, using the 8" cake pan & using bread flour. A KABC blog says bread and AP flour are interchangeable in bread, and the bread flour will give a higher rise. I believe your 7-1/2" pan is better for this recipe than 8", but I only have 6" & 8" pans.

Thanks, Mike, for your input about no-knead bread. This was the first no-knead bread I've ever made. It does leave me thinking it's better to take the time to knead the dough.

[Italiancook]

My guess was correct.

[Italiancook]

I made KABC No-Knead Semolina Bread for the first time. The recipe calls for using a 9" cake pan, which I did. During the last rise, the dough didn't cover the entire bottom of the pan. I baked it anyhow and had very little oven rise. The yeast was fine -- it proofed the way the recipe said it should. I think the pan size is a typo. I think it should be an 8" pan. If I ever make this again, that's what I'll use.

I remember we had a brief discussion about no-knead bread on this site, but I can't recall an answer to this:

Will no-knead breads be smaller in finished size than kneaded bread?

[Italiancook]

Thanks for letting us know about your semolina shortage. I better check on it here, since I use it.

[Italiancook]

I knew this.

[Italiancook]

Joan, so sorry to hear about your Moomie buns. It's disheartening to go to all that work and ingredients' expense just to have to feed the trash.

[Italiancook]

I knew the correct answer to this, but I clicked the wrong one.

[Author]

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