Ok, time for the post pizza report.
Generally speaking, I'd say the potential is there, but I need to work on it some. The outer texture of the crust was about right with a good crispyness, but the crust itself was too dense and lacked the airiness of Pizza Hut's pan pizza. It seemed somewhat bread-like and (maybe) kinda tough. Also, PH pan reheats nicely while this crust became quite hard the second time around.
First thing I guess I need to look at is getting my ingredient quantities right. I think the dough still might have been too dry. Also, not having done enough reading, I just used whatever dry milk I grabbed at the store - not sure how much of a detriment that is. When I went shopping, none of the stores near me had any decent pans, so I wound up using a lasagna pan we have; it's shiny stainless steel, so I know that's not necessarily the best. I did put it on a pizza stone, so I think that helped. By my calculations, it is a little smaller than a 14" pan, so the pizza might have come out a little thick.
After mixing the dough, I rolled it out and put it in the pan. I covered it and let it rise for a couple of hours before putting it in the fridge. It's pretty cold around here right now, so it didn't rise all that much. When I took it out the next day, I put it in a warm oven (100 degrees) while still covered for about half an hour, then left it on top of the stove while preheating for another half hour. It had puffed up pretty good by the time I was ready to add the toppings. Before adding the toppings, I pressed the pizza just a little bit to make a depression for the toppings and to make an edge on the crust. This caused the dough to deflate, so I don't know if I made a mistake there or not. Would I have gotten better results letting it rise fully before refrigerating?
Pizza was put in at 500 degrees. I actually overshot a little, and tried turning the heat down some and the oven settled in around 450 degrees. I didn't really watch the clock, but rather pulled the pizza when the crust looked right. I'm guessing it was in around 15 minutes.
Anyway, here's some pics. I think the last picture shows the texture of the crust pretty well.