Semolina–a coarse grind of high-protein durum wheat–gives gorgeous color and great flavor to breads, pizza crust, and pasta.

• Substitute semolina for some (or all) of the all-purpose flour in your bread recipe.
• Makes wonderful pasta.
• Delightful in pizza crust, either thick and chewy, or snapping-crisp thin.
• 3-pound bag.
• Recipe included.

WHY WE LOVE IT: There’s nothing like semolina for adding beautiful, sun-yellow color to your breads and pizza crust. It also lends a very mild crunch to the bread’s crust, while staying soft in the loaf’s interior. All in all, a useful flour to keep around if you’re a yeast baker.