First off, I'd like to thank BTB for opening my eyes toward semolina flour--it's become the game changer in the dough. But I was dog sitting for my parents while they were out of town & I went to get pizza ingredients & unfortunately, they didn't have the Bob's Red Mill semolina flour, but they did have their soy flour. Similar color to the semolina, but the consistency wasn't as light. Anyhow, I used the same amount (one cup) of the soy flour as I normally use of the semolina. Who knows, it might have been their pan or the dough might not have fully come to room temp (a little over an hour), but there was a bit of sticking to the pan afterwards. Worse yet, the bottom crust was rather soft. I didn't have my camera to take pics, but I shall try try again back at my place & follow up. Has anyone else tried mixing soy flour with all purpose? Results?