I read through the posts. A few things to note:
In the instructions on the blog, Doug says: "Put the cooking stone in the oven, and turn the oven as high as it will go."
So, I assume he is cooking at 550-600 degrees Fahrenheit, but no precise temp. is given.
Also, in the picture posted, it shows the stone positioned in the middle of the oven.
He first cooks the pizza on the "guide tray" for 3 minutes, then removes the tray and cooks directly on the stone for an undisclosed amount of time. At that temperature, I'm guessing about 6 to 7 minutes.
With such a thin crust, I would recommend a minimal amount of sauce and cheese.
About sourcing the semolina flour: there is a brand called "Bob's Red Mill", and it is the only source of semolina flour I can find in my town. It's always in the section with other specialty flours/grains. I use it for Sicilian style pizza.
I'm anxious to give this recipe a try. It does look promising. Anyone who gives it a shot should post their results, too.