Beautiful job, John. Your pictures are outstanding. I'm going to put it on my list to do a deep dish using 80% "OO" like you, in addition to the Semolina flour. I love Pastene's tomatoes also and will have to get some more soon. You did an outstanding job on making the rim as thin as you could and I commend you for that. I love the jagged and irregular top of the pizza edge or rim as it just does something extra for the taste and texture of the pizza.
I don't really sense much graininess from Bob's Red Mill semolina when I've often used it, but one can put it in a food processor if they'd like and get it much finer. I've also used the Bellino brand below with good results. This and other semolina brands can be had at good local Italian deli's.
Keep up the good work and I'm looking forward to viewing reports on your future successes.