I think most chain places (Dominos, Little Caesars, etc.) go for whats called "Detroit Style" deep dish, which is the doughier kind.
Can't agree more on letting the dough rest in the fridge for a few days.
I use a sourdough starter vs. packaged yeast - personal preerence, like the flavor better. Which, in your pictures Ness, looks like you might use too. I think it gets that golden crispier texture on the outside of the crust better than packaged yeast.
I'm also one on going by feel. Rarely uses any measuring instruments.
Finally, I'm partial to the heat from a wood fire. Found a grill someone was throwing out on the curb, cut into it a bit, got some fire bricks and made my own "oven". Cooks pizzas in less than 5 min. Pain in the butt though to get going, and you use a ton of wood just for a few pizzas in order for the right temps. I only use that if were having people over though because of the hassle.