There was more chew to the rim in this pizza to, then the recipes I have been trying. I really don't know what that is from.
Gluten development (mix time/rests/reballs)
Time is not that clear cut. Time promotes gluten development (chewiness) but it also promotes tenderizing enzyme activity.
Looking at your recipe, I think the chewiness is primarily coming from the All Trumps (high propensity for chewiness) and the high-ish water. Some of my toughest crusts have been 67% hydration/All Trumps. The 20 minute rest is also a player, as it ramps up the gluten development. He doesn't seem to reference mixer speed, but, if it's fast enough, that final 5 minutes of mixing could be taking the gluten too far. Lastly, I don't know how much oil Trenton styles are supposed to contain, but, for offsetting the propensity for toughness one gets with All Trumps, 1% oil is insufficient.
Now, I know you've worked with and are happy with other 14% flours, such as Kyrol and KASL, in a variety of formulas, so it's unlikely you're as as sensitive to the toughness propensity of 14% protein flours as I am. It's also quite possible that you're chewy rim observation might not be a criticism, but, if it is something you'd like to avoid, you'll never have to worry about it with occident (or an occident/AT blend).