Im sorry to be negative, but dont worry about emulating this pizzeria. It sounds to me like you were already on the right track and places like this are actually making you take steps backwards. Thats a dough with hydration in the 50's with highish gluten bromated flour that has been over mixed and under fermented. This is not a world class pizzeria. If you want papa johns, domino's, then use this as your benchmark, but come on.... lets watch some chris bianco videos or something to get some inspiration from!
One more note..... its next to impossible to make a dough like this with a home mixer, and yes your on the right track, the only way at home is with rest periods... still its not as good as a hobart. ALL small (home mixers) develop the dough way to fast.... so the only way to really emulate is a tiny mix, rest, tiny bit more mixing, rest... repeat.