By "Authentic Italian Style", do you mean authentic Neapolitan style or possibly something else? As you may know, an authentic Neapolitan style pizza uses a 00 flour and a very high temperature oven, for example, one that can deliver more than 800 degrees F. Since you now have a 13" pizza screen, is that the size of pizza you want to make?
Apart from the above issues, designing a dough formulation to features and characteristics of a dough skin or crust is very difficult to do, especially if some of the features and characteristics are contradictory. Also, semantics can also be an issue because descriptors like "crispy" and "chewy" and "slightly chewy" can mean different things to different people. Even terms like "thick" and "thin" can mean different things to different people. It is also difficult to design a dough formulation to produce a dough skin that has a certain thickness in the middle and a different one at the rim. Those are factors that are usually dealt with in the shaping process. And that can vary widely from one person to another based on the condition of the dough (e.g., extensibility) and the shaping and stretching skills of the person forming the skin.
Maybe I will have some specific ideas once you elaborate further on what you are trying to do. In the meantime, maybe someone else will have a dough formulation or other ideas to pass on to you.