Mrmojo, no the crust is much different from DiMaggio's, which is generally thicker and more chewier, altho sometimes when I talk them into to making an extra thin one and cooked well done, it comes out crispier there at their restaurant on Blue Star Hwy near Lake Michigan. I dine there at least 3 or 4 a times a year, so I'm pretty familiar with their pizzas. While they sometimes cut their pizzas into strips and often don't, my model for doing so was a famous pizzeria on Archer Ave. in Chicago, Chesdan's, that was Home Run Inn's chief neighborhood rival for over 50 years before they closed and left Chicago a few years ago. The Chesdan's family still have 2 locations in far away southwest suburban Chicago locations.
If done right, this crust will eliminate the floppiness and limpness so common to many other recipes. Just par bake the docked skin 6 or 7 minutes (or longer depending on one's oven and temperature) till the dough skin just starts to turn a little brown. And when you do that, its an amazing transformation from a soft, somewhat delicate dough skin to one that is firm and crispy. I'm generally very satisfied with part skim over whole milk cheese, altho like everything, I have my Almond Joy moments (i.e., "sometimes you feel like a nut, . . . sometimes you don't"). And when I do I often blend or just use some whole milk and even some fresh mozz fits the bill at times (altho sparingly as it can cause a lot of wateriness on the pizza).
Jackitup, the 2 trials that I reported on above were "same day" doughs cooked within 6 or 7 hours, but I just completed a 3rd trial in which I refrigerated the dough (and used AP flour along with semolina and rice flour) in a ziplock bag for 48 hours and it turned out great also. Since I had planned to refrigerate the dough, I almost halved the yeast to slow the fermentation. I think -- but don't have the experience to back it up -- if you lower the amount of yeast to .9 or 1% (or maybe lower) and do a counter 24 hr. room temperature proof, that it should work fine. My same day doughs rose "beautifully!"
The one challenge to this dough is getting it onto whatever you bake it on, as it is a soft and delicate dough skin until par baked. But I've become very adept at rolling it onto my rolling pin and off onto a pan or screen, but I went through a learning cycle on that (with many a messed up dough skin). If holes or tears in the skin happens, just plug with some scrap dough. After it hits the oven heat, it firms up and becomes crispy, crunchy and tender (after 6, 7 or whatever number of minutes of par bake). I'll report shortly on the 3rd trial with pictures, but I held a large piece of baked pizza on the very edge of the piece with my fingers and it held out to be rigid and firm throughout, with no floppy or limp characteristics, yet tender and tasty. I used some corn meal under the crust this last time and it turned out really good. Whenever you get around to trying it, I don't think you'll be disappointed.
Preliminarily, I am recommending that the semolina and rice flour be limited to 20% and that the white wheat flour (bread or even AP) be 80%. And of that 20%, the rice flour can be used in the range of 8 to 12% of the total flour amount.