When I say crumb of the crust, I'm referring to the cell structure of the rim or a side shot of the crust or rim itself. I can see how dense or aerated it is. That gives me a lot of information. I can see it partially in the pic you posted. It looks on the dense side and more bread like (or white bread like). The goal most ppl are shooting for is an aerated and lofty looking crumb. Big cell structures or some bigger air pockets. This can be achieved in several ways like using starters, improving kneading technique, increasing hydration rate, decreasing cooking times, increasing cooking temps, and or using a hot stone. The high heat of a hot stone or hot oven causes the water to create steam and will give a bigger oven spring to the rim.
You'll find that with some experimentation with some or all of the variables mention above and the addition of a hot stone, you'll have a dramatically different looking crumb structure.
I'm not surprise that you found the crust too dry as the recipe is really meant for the dough to be baked once and not twice. I only recommended baking twice b/c you don't have a stone yet and I'm not familar with your oven set up so it was an easy method for me to recommend. Ideally, I bake pizzas using this recipe for a total of 3 mins at a stone temp of 700F in my home gas oven. You can easily surmise how prebaking the crust at 5min and then baking again for another 3-4 mins can easily double if not triple the cooking time. That's a lot of time in the oven for moisture to evaporate leading to a dry crust.
I have read that most NY operators are baking at 550-600F temps for around 6mins or so? I'll need some ppl to confirm this though. So I may be baking at higher temps and shorter times than the typicall NY operator does. Still though, common sense will tell us that if you bake a crust at a lower temp for a longer period you will get a denser and drier crumb as oppose to baking at higher temps and shortening the baking time.
If you want to learn how to get higher oven temps in the home oven than the dial number of 500-550 just do a quick search for "broiler" or "broiler technique", "cast iron", "oven hack". There is some info you might find interesting in reading.
So to get a less dry crust, I would try to shoot for a higher temp bake and a shorter overall baking time.
If you don't have a stone yet you can still attempt to bake on an upside down cooking sheet. Preheat the oven for 45m-1 hour and then use a wooden peel (or a piece of clean stiff cardboard) to slide the uncooked dough onto the upside down cookie sheet. if you do try this method, I would keep the dough thin as you made it before. If you decide to parbake again, then i would try making it thicker as you mentioned.
Another method that will work as a makeshift stone is to use some river rocks. Clean them and level them as much as possible inside a cookie sheet and preheat oven for 45m-1 hour, and then slide pizza on top. As far as I know, only one member (Petezza) has done this and it works pretty well. If you need a link, just do a quick search. If you can't find it just holler and someone will come to your aid. Of the 2 methods mentioned above, i would love to see you duplicate Peter's river rock bake. That would be awesome!
The recipe as is will allow you to cold ferment overnight. If you cut the yeast in half, then you can cold ferment for up to 2 days. If you decide you want to bake the next day after halving the yeast, then let it come to room temp for an extra hour or 2 before baking (total proof time of 3 hours?). Sorry if this is confusing but after making many pies, you will get a feel for manipulating the amount of yeast vs resting times, and proofing times. To keep it simple you'll want to see the dough rise with the room temp proofing but not doubled. It should rise a bit and feel a little poofy but you don't want a lot of poofiness. Also if it gets deflated with you handling it you've let it proof too long (over proofed).
As is, cutting the yeast in half will buy you a lot more cold fermenting time and room temperature proofing time. It gives you that much more leeway.
Ok that's enough for now. Good luck and do post some more pics.