Here's a semolina dough experiment. Years ago I always added semolina, and thought it a key ingredient, and was curious what I would think of it now.
In continuation of the theme of making pizza under the influence, this is a Lehmann dough with Robin Hood bread flour at 65% hydration, 2% salt, and as with the last one, no oil or sugar, this time 15% of the dough was semolina. (I always do a half hour autolyse.) Refrigerated for 3 days.
The dough seemed to be shaping well, but then started tearing. I wonder if this is because of the coarseness of the semolina? I couldn't shape it as thin as I wanted, as a consequence. The dough was possibly a touch on the cool side as well, which could also explain that.
The pizza was pleasantly crunchy due to the semolina, but ultimately I think my tastes have changed. I might try a smaller amount of semolina in the pizza, or maybe just enjoy the residue that sticks to the bottom of the pizza...