Recently I was up in Buffalo and had the privilege of speaking to an owner of a pizzeria. He gave me a few tips as well as some dough balls and pepperoni. He didn't give me his recipe, but it sounded like his recipe was pretty similar to the one posted in this thread. He gave me some PZ44 dough conditioner to try. They use this in their recipe and it helps to brown and relax the crust. Another tip that he gave me was to proof the dough longer after I spread it out. They actually put their dough skins into a proofer before it gets topped and cook. From what I saw, the dough was very thick and fluffy while it was getting topped. Much thicker than my dough skins have been. The last thing he said was to try lowering the oven temp a little bit.
Anyways, here is a few pics of the pie I made with his dough ball and pepperoni. The last pic is what they actually make in their pizzeria (half pepperoni, half chicken cordon blue).