After reading about semolina in pizza dough and also having a brief conversation about it with T. Gemignani awhile back, I decided to give it a shot since I'm curious to see what the out come would be. From what I understand so far, semolina gives the dough a tad more pull & chew.
This is the formula I put together yesterday evening:
Olive Oil 2%
Diastatic Malt Powder 1.5%
I used 20% of the formula flour as semolina and the flour numbers are as follows...681 gr. Power flour (80%) and 170 gr. semolina (20%). I wasn't sure about mixing times so I went by feel and visual clues on how far to take it. I didn't want to over-mix, that's for sure.
I also gave it about 30 mins rest in the bowl after the dough came together to allow the semolina to adequately hydrate.
The total mixing time was 7:30 minutes. It came together nicely but was very sticky in the early stages. The finished dough was a little "rough" but after the 1-hr bench rest it came together incredibly smooth.
It is receiving a 24-hr cold bulk rise and another 24-hr individual rise. Bake time will be Sunday around 6:00 PM. I'll post the outcome some time tomorrow evening.