Semolina pizza dough

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Outdoor oven (alfa moderno one / gas fired). Outdoor temperature 34C(94F) relative humidity 60-70%

Flour : 32% semola rimacinata, 31% 00 pizzeria, 35% strong bread flour.

Room temperature 29-31C, RH 50-60%. 3H bulk fermentation, and 6H dough ball fermentation. Due to semolina added dough stays firm even in outdoor hot & humid weather.

Baking youtube

https://youtu.be/9QGXTHL4Y5I?si=SvejElrplbHItT74