Thanks for the tips Bob.....the dough was overnight in the fridge and then on the counter for about 5 hours....
There's your "biscuity" texture.
It is difficult when 2 folks are comparing texture. You said yours was "biscuit" and "pie crust like". For me down here in the South...those are 2 very different textures. They are similar though so I understand your inclination to use them as examples.
In my last post I addressed the "pie crust" issue by suggestion to cut back on the fat and the semolina.
Now, on this post when I said "There's your "biscuity" texture.", this is in reference to your overnight fermentation and extended counter rise. A good Southern biscuit will show very little "pie crust" layering and, rather, have a dense risen texture.
So actually, it seems (sounds like) your dough probably had a combination of these 2 textures going on.....big oil:pie crust / fermentation:biscuit.
Hope I'm not confusing you. These are easy peazzy pizzas....once you adjust/hit on the formula and work flow yielding the type of crust you like.
All the pizzerias do it a lil differently than the next guy so there are no rules etched in stone here. Simply try it a few different ways until you find what you
like....and take notes along the way.
Did you post a crumb shot of your thin crust pizza Bob....I'll go check.