Well last night I made the above mentioned pie following the dough management as in my previous attempts except-
1. I used 80% KABF and 20% Semolina as you may have guessed.
2. I did not use a poolish instead did a 2 day cold ferment that turned into a 3 day one.
The pizza was very good, and I have become a fan of the texture, crunch, and subtle flavor of semolina in the crust in Sicillian pies. I like a more open crumb though, and the BF kind of lacks in that department IMO. The chew and texture were great though, and reheated for lunch today from a post somewhere on here (micro to remove the chill then toast in a nonstick pan) may have been even better.
No pics since they looked pretty similar to previous ones-