It's actually most similar to a new york style pizza, though I know the olive oil content is high...something else I'm playing around with. You're exactly right, the bread flour is being added to help increase gluten performance, although we are using the "ultragrain hard" which according to conagra has a min. 12% protein.
I'm losing my source for the eagle mills bread flour, so I'm taking the opportunity to completely evaluate and experiment with the formulation. I think this recipe is decent considering the high whole wheat content, providing good extensibility and consistency, but I think the flavor, crumb, and crispness can all improve.
Aside from staying true to a largely whole grain recipe, I plan on tinkering with pretty much every other aspect. I'll start another post with my results once I start playing around. The pics are from a a recent pie with the current recipe...sorry about the quality, I'll get better at it