Thanks for the advice guys! I did add 2 t. VWG into the flour for this dough, but I don't have any dried dairy whey, nor do I know where to get some. Do you think this is an item Whole Foods might carry? I can get to a nearby Whole Foods.
The crust tonight was thin and crisp, but I had a little too much flour on the work surface, which I should have brushed off the pizza. I put the skin on a screen and baked on my oven tiles. I used a blend of 4 chopped cheeses, mild red hoop cheddar, havarti, mozz, and Mont. Jack. Also topped the pizza with some chopped Canadian Bacon (and some pineapple chunks on half - shhhhh...don't tell anyone, just wanted to try it). The mix of cheeses was not a winner, I think some were too dry. I should stick with mozz, but I don't think mozz has a whole lot of flavor going on.
One advancement: the frozen pizza sauce was not too watery this time. I had used crushed tomatoes, garlic, Penzy's Pizza seasoning, a bit of sugar, a dash of red wine vinegar, and some tomato paste (about 1/2 a six oz. can of paste to one 28 oz. can crushed tomatoes). This made a thick flavorful sauce.
As to the crust characteristics: as I mentioned, this recipe had the most wonderful aroma while it was baking, perhaps the semolina affected that? The edge didn't have the large voids that the Lehmann recipe produced, nor the "droop" characteristic of NY style pizza - the crust was more firm, but shaped pretty thin. There was a nice chewiness to the pizza crust and in my opinion, a tighter crumb. I put the rest of the dough in its zip bag back into the fridge for another pizza in a day or two. I would not characterize this crust as "soft" - but that's just my opinion of this first try.