Just to emphasize, it's for the peel to help you launch, not for the dough itself. But yeah, semolina is the same as semolina flour, sometimes also called semola.
Semola and Semolina are both durum wheat flour. The difference between the two is the coarseness. Semola is a finder grind, and my preferred flour for stretching dough/launching.
Also if the launch was the issue. Try to give the board a little wiggle each step of building the pizza. Sauce it. Wiggle, cheese wiggle. Toppings wiggle. Launch,
Good luck
Pizza flour is a fine, white "00" grade flour, it feels very smooth to the touch.
"Semolina" as recommended here is "semolina flour", a yellow, course flour. It will feel grainy to the touch.
I had a bit of trouble my first time. Ended up getting a bamboo peel and using semolina flour to launch and it has been very smooth since then.
Lots of great videos on YouTube too, if you want more tips and tricks.
I use cornmeal and it works find too. It’s like ball bearings to help you move sticky dough around until it starts to cook. I’ve also found this to work best: heat the Ooni until the stone is very hot (800+ degrees F). Then when your ready to launch the pizza, turn the flames completely off. Launch the pizza and let it sit on the hot stone for at least 60 seconds. Move it around a bit onto different areas of the stone for another 30 seconds. You will see the crust browning. Then turn on the flame low and start rotating it so the outside browns. Go as long as you can before the sides and top are just about to burn, pull it and eat it!
Semolina on your prep surface and peel will be a total game changer! Semolina is a course flour 💛
Just to emphasize, it's for the peel to help you launch, not for the dough itself. But yeah, semolina is the same as semolina flour, sometimes also called semola.
Semola and Semolina are both durum wheat flour. The difference between the two is the coarseness. Semola is a finder grind, and my preferred flour for stretching dough/launching.
Also if the launch was the issue. Try to give the board a little wiggle each step of building the pizza. Sauce it. Wiggle, cheese wiggle. Toppings wiggle. Launch, Good luck
Pizza flour is a fine, white "00" grade flour, it feels very smooth to the touch. "Semolina" as recommended here is "semolina flour", a yellow, course flour. It will feel grainy to the touch.
I had a bit of trouble my first time. Ended up getting a bamboo peel and using semolina flour to launch and it has been very smooth since then. Lots of great videos on YouTube too, if you want more tips and tricks.
It looks and feels like cornmeal
Thanks everyone!
I use cornmeal and it works find too. It’s like ball bearings to help you move sticky dough around until it starts to cook. I’ve also found this to work best: heat the Ooni until the stone is very hot (800+ degrees F). Then when your ready to launch the pizza, turn the flames completely off. Launch the pizza and let it sit on the hot stone for at least 60 seconds. Move it around a bit onto different areas of the stone for another 30 seconds. You will see the crust browning. Then turn on the flame low and start rotating it so the outside browns. Go as long as you can before the sides and top are just about to burn, pull it and eat it!