The addition of semolina flour (the same flour that pasta is made from) should not impart a grittiness to the finished crust unless the dough is extremely dry as are used for making some of the cracker type crusts. The semolina flour adds toughness/chew to the finished crust as well as a slightly different finished crust flavor profile.
Lifehacker: Add Semolina Flour to Pasta Water for an Extra Creamy Sauce
You can make fresh pasta at home without a single egg yolk, nonna, or pasta machine in sight. It’s easy, we promise! This style of pasta, with just two ingredients—semolina flour and water—is common ...
Ivr tested a whole range of dusting flours and methods and I prefer to use semolina rimacinata for dusting my pies. It gives a more crispier final product than regular flour and is doesn't leave tiny crunchy balls of semolina like regular semolina.
I agree that Semolina Rimacinata is the best to use or 1/2 Semolina Rimacinata and whatever flour you use for your pizza.
I've always been wondering if there are alternative flours or other granular food item that would have a higher burn temp than semolina. Our semolina was infested this week so I used corn meal instead.
I've noticed a lot of people recommending semolina flour for peel dusting and stretching. I'm cooking on an Ooni Pro at around 700f and I've tried Bob's Red Mill semolina.
I currently use Bob's Red Mill semolina as bench flour for opening dough. I have heard that the double milled italian brands are a more fine texture.