With that formulation the crust should not be tough at all.
I noticed you add 15% semolina, make sure that's a percentage of flour, it's not an extra ingredient. The way you have it listed it's an extra, if so that needs to be fixed
After mixing, weigh, round and put it in the fridge right away, don't let it sit and no need for a punch down, goes into the fridge instead Give it 24 hours, even better at 48. Leave it alone in the fridge.
Take it out, let it warm and don't handle it, let it warm up for 30 minutes, apply crisco in the pan and gently press into the pan, let rise 45 minutes. Top it and and bake
Cook at 450, your bottom is pretty dark so not sure what temp you are using, low and slow works best for this style pizza.