It just dawned on me, that I have never had any left over pizza when I make my semolina crust (50/50 AP/semolina blend). Although I'm considering bring the AP a bit higher for workability. Next, I will be trying it with high-gluten flour.
I retarded the left-over dough overnight, it had some slightly darker yellow patches that disappeared when baked. I think the overnight rest in the fridge might have been too much because it was prone to tearing. But experienced no loss of baked textures.
The semolina recipe was awesome on the grill! I was intending to try just one, but after my first bite, I already had another-one assembled on the peel. Semolina dough seems to "want" to bake quickly, brown evenly, and be crispy with a good flavor to boot.
I almost forgot to mention, my experiences using semolina is that it dosen't leave yellow specs. When it bakes it looks just like an all-white bread. When I was trying out cornmeal doughs, yellow specs were present. I didn't like it much so stopped using it. Typically the crusts that have cornmeal also contain honey.