Those dough balls look very interesting to me Vesuvi0 and I will tell you why after your bake. Did you use very warm water?
Pizza looks great Vesuvi0 !
Here's the deal on what I said about your dough being very
interesting... your recipe using shortening and garlic powder is almost exactly the same I often use for Chicago thin style pizza and that cross section pic shows a really nicely made thin crust dough.
The way you described cutting the "air" crust and the dense crumb you found...oh, and your sauce recipe too, almost a dead ringer for my Chi-town thins!
Guess it just goes to show that one can really mix different styles together, cut them differently, bake them differently, etc. etc. and turn out something great. Well done Vesuvi0!!