Sauce sounds pretty decent to me. A nice, full flavor with a bit of zing to it, right?
There's purists for every style - chicago, new york, neapolitan, you name it. I should not have weighed in on what constitutes a genuine CDD, because I'm not a purist. I just appreciate things that taste great. That said, I will have to give that % of semolina a try in my next cast-iron CCD. Thanks for the tip, widespread!
Your plan for making a bit of a stronger, firmer crust with a longer, lower-temp bake sounds feasible. With this style, it's hard to go really wrong. It's more a stereotypical "pie" than most pizza styles. That said, I still wouldn't expect to be able to pick it up off the plate and eat it like a slice if it's hot. A big part of the appeal is the steamy, gooey inside. Sort of like lasagna.
What are your plans for this? Are you hoping to add it to your menu?