I had to use 1 cup of water instead of 3/4 cup. The recipe was just too dry for me. Otherwise it's a good one.
I've been using the Pizza Inn style crust for a few weeks now, tweaking it a bit as well. I use a food processor for the low moisture dough, though. What I've done for excellent results, IMHO, was the standard recipe and then I run the food processor and drip water in a little at a time until the dough forms into a ball. I let it ferment for longer than the 8 hour min, though. So far, that's given me a lighter easier to roll crispy crust.
I never understood the "cornmeal" comment and just didn't think it looked right so I added more water. I saw some pictures that were posted of the process, and that's what I had before the water, so I tried it to that point two nights ago, made the pizza last night. I personally couldn't understand how it could be kneaded much at that point since the dough tended to stick to the sides and the blades would create a tunnel to run through without touching anything.
The dough, for me, didn't rise well and I was unable to roll the dough to as thin a crust as I usually try. I'm not entirely sure I could have with a sheeter, though, either.
My guess is I made a mistake at some point, which is quite possible since it was also my first run with a scale instead of volume measurements.
The pizza, though, was rather nice. Not as thin as I would have liked, but OK. It kind of had a freezer pizza quality, though.