Thank you so much Pete. I tried the recipe with 10% Semolina, 25% Whole Wheat Flour and 65% AP Flour. On our prior discussed recipe of Canadave. Since I didn't have a good idea of measurement of sugar and I may have added a bit more IDY, so by second day, the dough in the container was all bubbly and over fermented like the one you have shown your pics. All the semolina made it's outer texture look like a raw chicken breast with skin. I didn't have Pizza Peel so by the time I put my perfectly hand stretched pizza on the hot stone, it got all messed up. Took it 5 mins to cook and 5 more mins for me to ruin it by burning the bottom and making it hard rather than crispy and upper texture got some serious caramelization aswell because I placed the stone next to the top broiler for the last 3 mins. But the inner bread texture and the flavor was beautiful with lots of air holes and had a nice flavor. The puffiness of the crust was just like the pizzaria style. I would like to thank you for encouraging me to get started and at least bringing me on correct track.
I think 2 or 3 more go will give me a better idea. I made two more doughs, one last night and one today but this time I measure it perfectly, only problem is that I think the yeast's died which is weird because I open the seal 3 days ago and the dough worked just fine but yesterday the dough I made had hardly any rise and does not have the strong yeasty smell but rather mild smell. I can see that it has formed small holes at the bottom of it's plastic container but no changes in it's shape and no noticeable rise. So I increased the amount to a Tbsp of yeast and a Tbsp of sugar on today's dough, to see what happens. Earlier I tried to see if my IDY forms froth on a luke warm water with a Tsp of sugar. It only gave me that bready and yeasty smell but no froth, idk if IDY works like ADY during the testing. Do you know any method to test IDY? The chances should be unlikely for the yeast to die so soon. I bought the yeast last month, opened the seal like 3 days ago. Manufacturing date shows Jan 2014, haven't let any moisture get to the rest the yeast and I been keeping in a relatively cold and dry temperature. If the efficiency is over within the 24hrs everytime after I open a seal, it will be a hell of a lot costlier than I've imagined.?