Hi there! You're welcome to give the recipe a go with all semolina flour, we haven't tested it though so it'll be a bit of an experiment. Another option would be to replace the '00' Pizza Flour with all-purpose flour, it'll be a 1:1 swap. You certainly can freeze this dough! If you cut it to the desired shape before freezing, no need to let it defrost before cooking but if you freeze a block of dough then you'll want to let it thaw in the fridge as you suggested. Happy baking! 

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