keef, by all means yes.
Is your semolina coarse, like sand or is it durum. The reason i ask is that some people refer to durum as "semolina flour". Either way, both are great additions to your pizza dough. I'm currently working on a Semolina bread for my bakery using high gluten, durum, and semolina.
If you have coarse semolina i probably wouldn't swap out a third of your white flour, i would swap out a sixth just so you get a feel for how its affecting your dough in terms of crust, crumb, flavor, and color.