I have never used semolina flour for bread or pizza dough before so I wanted to try this pizza dough recipe. I prepared an onion focaccia instead of a pizza and I liked the result a lot, the dough was crispy on the outside and soft inside. Another difference I felt from my usual recipe is that the dough was somewhat translucent after kneading and a little bit after cooking. I used Bob's Red Mill semolina flour which is very fine so it blended well with the white flour.. After flattening the dough on a parchment paper I added pre-cooked white onions.
I wrote the recipe down on my recipe book because it's a keeper and I look forward to try it for my next pizza.