Semolina flour and cornmeal are often listed as interchangeable when you want to add a little crunch to something baked or to make a pizza stop sticking to the pan, but don't let those uses ...

Craving that perfect fluffy texture? The trick is to use semolina flour. Semolina comes from harder durum wheat and has coarse granules, resulting in larger air gaps in the baked dough.

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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 for ...