I think repeating the last dough formulation makes a lot of sense. One of the things I would like to learn is whether the hydration of the dough is correct. You will recall that one of my early Ultra-Thin clone dough formulations called for a hydration of around 38%. That hydration value might lend itself to a crispier crust. However, if you are able to get a crispy crust with a hydration of around 41%, as by using a longer bake next time, then we may not have to worry about the hydration part of the dough formulation. It still isn't clear what flour blend Ultra-Thin is using, and why the blend includes whole wheat flour. It could be used to increase the protein content of the blend, which would seem somewhat unlikely if the white flour is a high-gluten flour, but it might also be used to add more flavor and color to the finished crust or to create a certain texture for the finished crust. From the photos of the Ultra-Thin crusts you have posted and the way you described the crust flavor, it doesn't look like there would be a lot of whole wheat flour in the blend.
With respect to the proof times, you may have to play around with those times. A lot of the recipes I saw with baking soda use a fair amount of it. I did not try to calculate the baker's percents but they may have been on the high side.
You asked me about my favorite pizzas. I am frequently asked that question. However, I have made so many different types of pizzas, with many of them in several different forms and variations (e.g., the Lehmann NY style and the Papa John's clones), that it is hard for me to pick just one or even a few as the best. However, I especially liked the pizzas made with doughs using natural starters/preferments and those using commercially leavened preferments. I also liked the pizzas made with doughs fermented for very long times, and I have enjoyed many of the pizzas that I tried to reverse engineer and clone because of their uniqueness and diversity. I don't believe that I have ever tried to perfect any single type or style or version of pizza to the point of becoming attached to it, nor do I expect that to happen anytime soon. I am always looking forward to the next pizza on my dance card and what I can learn from it. It is that mindset that led me to get involved with the Ultra-Thin clone project to begin with and also the Mack's clone project. I think you will agree that we have both learned a lot from those projects.