Dr. Matt, I am by no means an expert on sourdough, but I have picked up a few things here and there. I'm going to toss out a few ideas here. If they've already been said, my apologies, and, if they're off the mark, Craig will correct me- as he always does
Craig's crust, as he's stated before, has no detectable sourness. If you're getting sourness, then that's where at least some of your textural issue is coming from. Sourness, in itself, may not be a defect, depending on personal preference, but it is a fault if you're attempting to mimic Craig's recipe.
From what I've read, washing (adding small amounts of starter to large amounts of room temp or warm water/flour and leaving at room temp for fast fermentation) seems to favor yeast activity over bacteria activity- ie, it seems to favor gas production over acid production. At least, that's what I've read. If you're seeing excessive acid, I would either incorporate a wash, or, if you're already washing, wash more aggressively.
But this will only take you closer to Craig's dough. I hate to sound like a broken record, but the oven is far more important than any aspect of the dough. If memory serves me correctly, you have an expensive oven, right? Would you mind taking a photo of the broiler coils? There's a very small chance your broiler can do NP bakes. If it can't, and you really have your heart set on Neapolitan style pizza, I think it's time to go shopping for a blackstone.