Well, I'm sorry, but I've gotta give this recipe a thumbs down. Problems:
--the dough never rose in the slightest (my yeast is fine, I just used it a week ago)
--the dough was WAY too wet and sticky, even after I broke with the recipe and added a bunch more semolina flour to try to dry it out a bit
--the taste was bland and cardboardish
--the 500-600g of final dough never came close to filling the pan to a depth of 1.5cm as it was apparently supposed to
Maybe it was just me and the way I prepped it--I'm willing to entertain that notion. I'm willing to give it one more shot, if someone (either the original poster or someone else) would like to give more detailed instructions.
You may have been using the wrong stuff.
The first time I tried making a pie using "semolina flour," I bought the gritty yellow stuff sold as "durum semolina" at Bulk Barn (I used to live in The Big Smoke; that's Toronto to those of you South of the 49th Parallel, eh?
) instead of durum flour (which looks and feels like AP or Bread flour) and had a similar experience: way too wet and sticky, couldn't dry it out despite adding massive amounts of flour beyond what the recipe called for, didn't rise, bland, etc
. Once I figured out my mistake, I tried it again using durum flour: worked like a charm, and tasted frickin' awesome. (Sure wish I could find some place to buy durum flour locally, now that I'm living in the Deep South.)