snowy

For someone looking for simple, will, adding semolina flour or bread flour isn't simple. All-purpose is what most people have in their cupboards. Semolina is a specialty flour. Personally, I'm not willing to spend $8 on a bag of it just to make pizza when APF or bread flour work just fine. I happen to have bread flour because I bake a lot of bread, but I wouldn't expect the average person to have bread flour.

And SF, you don't "punch down" pizza dough. Once it's risen during the bulk ferment, that's it, it's ready to be shaped. Secondly, you don't "punch down" dough, period. You fold dough to distribute air bubbles throughout the dough. Punching a dough would deflate it too much, and you wouldn't get as good of a rise during the final rise.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau