Let me start by saying that I'm not an experienced pizza maker at all. I can count the pizzas I made on one hand! Not all that long ago, I was watching one of our chefs, from Sicilian origin, visiting a flour mill in his birth region in Sicily, making semola di grano duro rimacinata or in short semola rimacinata. He said that Sicilians use it for almost anything; pasta, cakes but also for pizza. I did a bit of research and found out that most pizzas are made with semola di grano tenero typo "00" and in many cases both flours are mixed, especially for making pasta. Both flours are very hard to find in my country, but, on a website I learned that semola di grano duro rimacinata is sold in Turkish and Moroccan shops under several names; semoule de Normandie, semoule de blé dur, Irmik... Anyway, it mostly says "semolina" and "Fine". I never knew it was available in such large quantities; I found 5 kilogram paper bags in Moroccan shops, which is way too much for us. But then I found this 500 gram pack from TRS. I happen to buy dozens of spices packed by this company for many years now, also only available in etnic shops. So, I gave this semolina fine a try for a pizza-dough made with 300 grams of fine semolina or semoule fine in french, 20 grams fresh bakers yeast which was a left-over that I still had in my freezer, 1 tsp of salt, 2 tbsp of olive oil, 50 grams of lukewarm water to dissolve the yeast in and nearly 170 ml of cold water (the recipe recommends 80-100 ml). The fine semolina absorbed the water very quickly but in the end gave me a very sticky wet dough. The yeast did a good job: it doubled the dough in size in 1 hours at room temperature. Impossible to roll out, I simply flattened it by hand on an oven-tray, put homemade tomato sauce on, ham, parmezan and oregano. Baked at 240°C for 15 minutes. It came out fantastic! The dough perfectly golden at the bottom, nice crust but thousands of tiny bubbles in the dough and very pleasant to eat. So, what kind of flour do you use/recommend? Any comment on my experiment? I will certainly try this semoule fine for pasta too!