No, you will not. At 47% you have plenty of hydration for this style.
The Semolina will have a nice effect, you will have the same crispy texture on first bite, but a lighter chew. It breaks up much faster and is more delicate after first bite. Its a great addition to this style. If you want a richer flavor and more crisp, you can move to a 48hr cold ferment (As you are now doing i think). A good idea to reduce yeast for that duration, I use .375 for 48 hour. There is a substantial flavor impact moving to 48 (if you want to wait that long). Get the Dough out of the mixer at 75-80, ball it up and right into the fridge w/no counter warmup. There are all sorts of things you can do with this recipe, but doing one thing at a time works best - like adding the Semolina to get the texture and bit you are looking for. I think 10% is perfect.
An example of those are :
Bumping salt up to 1.5 to 1.75
Reducing IDY for longer ferment
Moving to 475 for Parbake + Cook time
Using a light coating of Crisco Butter flavor shortening in the Pan or non butter flavor
Using a good pure OO in the dough (for a little extra flavor)
Laminating and re-rolling
Eliminating the Fridge time
Applying cheese first, then sauce then more cheese (mega crispy)
Everyone has opinions, these are just a few of mine. I'm making this style tonight and it's my favorite.