Semolina flour is used all over Italy for pasta, pizza, and bread recipes, and using it for a Chicago-style deep-dish pizza also makes perfect sense.

Certain recipes describe semolina flour and cornmeal as interchangeable, while others insist on only using one or the other. What's the difference?

Note: Flour + Water uses this dough for making trofie, pici, orecchiette, and strozzapreti. No pasta machine is required. 1 cup semolina flour 1 cup 00 flour Salted warm water: 3/4 water plus 1 ...

A savory dish, courtesy of chef Alon Shaya, adapted from a Hungarian Jewish family cookbook that was rescued from looting during the Holocaust.

1. In a bowl, combine 1/4 cup of the warm water with the baking powder. In a food processor, combine the semolina with the flour, yeast, sugar and the remaining 2 3/4 cups of warm water; process ...

Preparation. Step 1. Whisk all-purpose flour, semolina flour, and 1 teaspoon cardamom in a large bowl; set aside. Using an electric mixer, beat butter, salt, and 3/4 cup sugar in a large bowl ...

Using rubber spatula, mix in semolina flour and 2 teaspoons fine-grained sea salt (dough will be very dry). Stir in yeast mixture. Work in 3/4 cup all purpose flour.

Butter (for the pan)¾cup sunflower or canola oil1cup orange juice½cup orange marmalade4eggsGrated rind of 1 orange⅓cup superfine sugar¾cup shredded dried coconut¾cup flour1heaping cup ...

Traditionally, gnocchi are a kind of potato dumpling: a mixture of baked or boiled potato, flour and egg briefly blanched, then either sauteed or rewarmed in boiling water then tossed in a sauce ...

Syrup: 1 cup sugar; ½ cup plus 1 ½ tablespoons water; 1 tablespoon orange blossom water; For serving (optional): Thick, Greek yogurt, flavored with 1 to 2 drops orange blossom water and sugar ...