My first attempt at a 100% semolins pizza. I used the same formulation, and dough management as my KAAP attempt ( http://www.pizzamaking.com/forum/index.php/topic,7426.0.html
), with the exception that the poolish became a 24 hour one, and the final dough was put in the fridge overnight.
The pizza was also topped in the following order-crust, whole milk mozz, sauce, lots of pecorino romano. It came out great! The crunch and flavor of the semolina was something eveyone really enjoyed. It's simplicity left nothing to really hide behind, and I will definitely be making this again. Next time I'll slide the pie back onto the stone after de-panning to get the crust even crisper.
Sorry about the photo quality/set up.