ONE IN A MILLSemolina Flour 2 LB (Pack of 1) | High Protein Durum Wheat Flour for Pizza Dough, Pasta, Bread, and Couscous | Vacuumed Packed for Freshness

This semolina flour is amazing. The texture and taste is wonderful. I use it for pasta and for my pizza instead of cornmeal.

I bought this simply to dust my pizza peel, and it works beautifully. The pizzas slide straight into the oven from the peel, and this stuff adds to the crunch of the crust without overpowering it.

Love this flour, works great with my pizza peel and oven. Less burned pizza vs regular flour when using with pizza peel.

Works well with pizza crust to help the dough from sticking.

The semolina flour is the best

I enjoy making my own pasta and this flower is as good as anything I’ve ever used.

I treat trader Joes Pizza dough like sourdough bread. I put 4-5 tablespoons (by eye) into a plastic container. I do 3-5 folds of the dough (increases glutten), alternating equal parts flour and water while kneading/folding. Last course, pound and round the dough with wet hands, then roll the ball into the leftover flour in a container. depending on ambient temperature, cover the dough (I use the TJs bag, just loose on top) let rise 2-4 hours.to bake the pizza, I cover my hands with the leftover (still in bottom of bowl), flatten/toss/stretch the dough onto a pan/peel. The crust tends to rise more than without this flour and have a great crunch.IF you are better at transferring the dough from the peel to the oven than me (I'm awful) this flour has a nice coarse grain and helps with the transfer. I gave that up long ago, preferring; first parchment paper then/now metal pizza pans, with the one with holes (spray with TJ's coconut cooking spray).

nice and tasty =)