So I've tried this recipe with 5-20% semolina and 5% is a homerun for me. The crust on this pizza was fantastic.
Flour (100%): 202.88 g | 7.16 oz | 0.45 lbs
Water (47%): 95.35 g | 3.36 oz | 0.21 lbs
ADY (.7%): 1.42 g | 0.05 oz | 0 lbs | 0.38 tsp | 0.13 tbsp
Olive Oil (6%): 12.17 g | 0.43 oz | 0.03 lbs | 2.71 tsp | 0.9 tbsp
Corn Oil (18.5%): 37.53 g | 1.32 oz | 0.08 lbs | 8.34 tsp | 2.78 tbsp
Butter/Margarine (1%): 2.03 g | 0.07 oz | 0 lbs | 0.43 tsp | 0.14 tbsp
Sugar (1.5%): 3.04 g | 0.11 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
Salt: 1/4 tsp
Sifted flours and added to oil and butter 1st, then added the rest of the ingredients. No more Lou Malnatis tomatos so I tried Muir Glen's whole peeled plum tomatos and they didn't miss a beat.
For cheese I used 5oz Stella mozzarella, 3oz grande provolone and also added a TBSP of parm as well as on top. Preheated stone at 500F (bottom rack) for 20 minutes. Turned heat down to 420F and turned off convection. Baked for 27min. Turned 180 after 12mins and put foil on top for the final 10 minutes. They key to getting Malnatis outer crust right is to have it get thinner and thinner as u get to the top (sloping).