Here's a first attempt at mixing 45% semolina flour with 55% 00 flour. Hydration much lower than usual at 70%. 2% oil and .7% CY. This was supposed to be a same day, +/- 10 hour room temp rise dough, but 2 hours into the rise I put it in the fridge where it stayed for the next 34 hours.
Despite a much lower HR%, this dough was still very sticky. I lost a lot of the gas inside the dough when turning it out from the plastic bowl because it stuck a lot to the surface... Sure wish I had a camera close by to snap a pic of the gluten webbing.
Half was topped with : italalian sausage, red tabasco peppers, whole milk mozz, quail eggs, green bell peppers, red onion, button mushrooms
and the other half: diced bacon, jalapeno peppers, whole milk mozz, quail eggs, jalapeno peppers, green bell peppers, red onion, button mushrooms
The dough was not as light and airy as I'd like, but had good flavor and was crunchy on the bottom.