Yes, very similar recipe. In the "Everybody Loves Pizza" book, however, he specifies 1/4c white wine, 1 pkg. yeast, and 3 Cups AP flour.
The modifications I made were that I used Dry Vermouth instead of white wine, and KA bread flour as opposed to AP.
I was a bit concerned about the strong smell of vermouth during the kneading period, but once the dough was separated (I split into 2), and stretched, the smell was not nearly as strong.
I know that vermouth is chock full o' "botanicals" and such, although I'm not sure what.
While eating it, there was no flavor note that shouted wine or vermouth, just a delicate "unusual" flavor, that I found to be outstanding. I would very highly recommend trying it. It had a delicate crunch, and at the same time, a very soft chew. The pie I made 3 days later was even better.
This will most likely be my "go to" recipe for Neopolitan / New York style crust.