I fully expected that Peter Reinhart’s grilled pizza dough (based on the famed Il Forno grilled pizzas) would spank my semolina dough six ways from Sunday. Here’s the thing, though…
It didn’t.
Don’t get me wrong. I’m not saying mine was superior. I have a long way to go before I can come near possessing the breadth (get it?) of expertise and knowledge that Peter Reinhart has attained. I can say, however, that both doughs were outrageously delicious. Mine had that little extra earthy flavor kick from the semolina. That alone gave my dough the little leg up that made it my preferred recipe.
