Mike, maybe this latest crust you made is better than Dom's crust. Maybe your Di fara clone is a better pizza.
I'm sure Dom makes a great pie, but I'm not sure it's that much better than some of our members are making.
Petezza, I haven't had a real di fara pie so i wouldn't be able to know how close I can get. I can really only go off of the description of the crust texture and taste compared to the way the crumb looks. I won't be attempting it until there are plenty of examples of both that I might be able to draw a good solid conclusion on the crust and crumb. At the moment, there seems to be a lack of both description and pictures.
I know you have had his pizza and considering your time, effort, and high standards, if you felt that you were able to create a dough that was an improvement over Dom's dough, I have no doubt about it. In reading your posts about his pizza, I think you are right in that the combination of the high quality of ingredients, attention of detail spent on each pie made by Dom himself, the long lines all play into the mystique of Di Fara.