Another semolina crust pizza

I like homemade pizzas. I try making the semolina crust pizza again. Last time my hubby mentioned that there is something in the crust that tastes strange to him. I thought it's because of the very long fermentation. This time I try it with exactly the same ingredients, but with a more controlled fermentation process. However, he still tastes that same flavor in the crust. So it has to be either the semolina flour or the oat bran. We'll find out next time.

Recipe: Semolina pizza (for 2)

Ingredients:

Crust

- 1/4 cup KAF all-purpose flour

- 3/8 cup fine semolina flour

- 1/8 cup oat bran

- 1/4 tp kosher salt

- 1/2 tp active dry yeast

- 1/4 to 1/2 cup warm water

Toppings

- 1/2 to 1 cup tomato sauce

- 1" salami, sliced and browned to drain off excess fat

- 1 fresh italian sausage, removed of casing and browned

- 1 tp mini pepperoni, browned and drained off fat

- 8-10 slices turkey pepperoni

- 2 slices of pineapple

- ample fat-free mozzarella cheese, shredded

Procedure:

1. Mix flours, bran and salt in a bowl. Proof yeast in 1 TB water. Add to the mixture and knead to form a dough. Add water incrementally while kneading the dough. Aim for a somewhat moist dough. 

2. Allow dough to ferment in the fridge for a few hours or overnight.

3. Roll dough out on a greased wax paper. Dust a pan with corn flour. Flip dough over carefully. Allow to proof until puffy.

4. Spread tomato sauce and add toppings just before baking.

5. Bake at 500F on lowest rack in the oven, 4 minutes. Add shredded mozzarella cheese. Bake for another 2 minutes until cheese has melted.

Results:

12:01pm, ingredients (except oil):

12:04pm, mixing:

12:13pm, initial dough formed:

12:20pm, texture of initial dough after kneading:

12:23pm, dough needing more hydration:

12:33pm, oil-free dough ready to rest in fridge:

4:57pm, dough chilled in fridge for 4 hours:

4:57pm, texture of dough after chilling:

6:00pm, dough warmed up on counter top for 1 hour:

6:01pm, texture of dough after warming up:

6:01pm, oiling wax paper to stretch dough:

6:03pm, dough oiled and being stretched:

6:06pm, dough fully stretched and allowed to rest while preparing pan:

6:09pm, pan dusted with corn flour (finer than cornmeal but not cornstarch):

6:10pm, dough flipped onto pan:

6:13pm, dough allowed to proof on pan:

7:11pm, dough proofed for 1 hour:

7:11pm, dough's puffiness after proofing:

7:14pm, tomato sauce spread on dough (perhaps too much sauce):

7:17pm, sausage, mini pepperoni, turkey pepperoni, salami and pineapple:

7:19pm, baking started at 500F, lowest rack:

7:23pm, pizza baked 4 minutes:

7:24pm, cheese sprinkled on top:

7:25pm, baking resumed at 500F:

7:27pm, pizza baked for 2 more minutes, cheese completely melted:

7:27pm, edge of pizza:

7:28pm, bottom of pizza very lightly cooked, soft and not at all crispy:

7:28pm, melted cheese:

7:31pm, cut edge of pizza:

7:30pm, very very soft crust:

7:32pm, a slice:

Observations:

1. The crust is not crispy at all. But then it only takes 2 minutes for the mozzarella to melt. So next time I may reduce the amount of sauce used, bake the pizza for 6 minutes first, then add cheese and bake for another 2 minutes.

2. The toppings of this pizza is moist. 

3. Because almost all the sausage meats used in this pizza have been browned and drained before baking, this pizza has relatively low fat content.

My hubby says that the ultimate test for a pizza is whether it can go with a guinness. Despite the little something in the crust that does not please his palate, this pizza still passes his guinness test.