Pizza dough with semolina

I was looking to try a pizza dough with semolina because I read that it enhances the taste and texture of the crust.  After many trials, I ended up with this proportion:

Pizza dough with semolina and sourdough

420 grams of 00 flour

100 grams of semolina

20 ml of olive oil

100 grams of sourdough

10 grams of salt

350 grams of water

Combine all the dry ingredients, and set aside. Combine all the wet ingredients, and add the dry ingredients. Kneed for 10 minutes. Let it rise for 1 hour, and punch it to take out the gas. Let it rise again for 1 hour, and punch it to take out the gas again. Make a ball, and place it for 24 hours in the fridge before baking it.

 I love just "pizza bianca" or white pizza.  However, I have to admit that the pizza with canned tuna is a favorite now!

Toppings

Potato pizza

Brush the pizza with olive oil, and sprinkle some oregano. Add the cheese on top, and place some sliced sautee potatoes.

Pesto and shrimps

Place some tomato sauce, and on top place some cheese. Add some pesto. When the pizza is almost ready, add sautee shrimps on top, and let it bake for 5 minutes.

Tuna, onions and olives

Place some tomato sauce, and on top place some cheese. Slice one onion, and sautee in the oil of the canned tuna. Add it on top of the pizza. Add some olives. When the pizza is almost ready, add the canned tuna on top on top, and let it bake for 5 minutes.