The more you knead the dough, the more gluten forms, and the more bread-like the crust becomes. if you go to any of the big Chicago deep dish chains, their pies are very biscuit-like, and so a short knead.
I remember how frustrated I was when I first started trying to duplicate authentic Chicago deep dish, because I was relying on improper information from Jeff Smith, Pat Bruno, etc., who specified an 8-10-minute knead. It always came out like bread--not at all like what I had in the restaurant. The clue finally came from Tom Lehmann (who worked for years in the Chicago deep dish industry)--he said, "Your mother wouldn't knead her pie dough for 10 minutes, would she? If you want to make Domino's, then knead for a long time--if you want to make Chicago deep dish, keep it short!"
And that was the answer (along with the oil content)!