Dimensions of the finished pie were 6 inches wide by 2 inches deep. The bowl they made it in was a 6 inch straight-sided ceramic bowl with a little lip at the top. The dough overlapped the lip and extended down the sides of the bowl. When they served it they brought it out upside down like a pot pie. To serve it to me they then flipped it upside down (crust side down) on a plate. To get the bowl out of the pot pie they ran a spoon around the inside of the crust and shelled the bowl out that way. I haven't tried making these at home yet but I have thought about how I would do it.
1) The dough was a soft, bready dough, not a biscuity dough. I am sure it is just a fairly standard bread dough recipe that they are using so I would probably just make up my favorite white bread recipe and go from there.
2) The dough rose, but the crust wasn't too thick, and it wasn't browned and hard. To achieve that result I will probably bake the toppings separately from the dough for a while until the cheese melts. I would probably have the oven at about 350 so that when I put the dough in it wouldn't brown too quickly or get hard on the outside. I would take the toppings out of the oven, let the dish cool momentarily, and then put the dough on and return it to the oven. I plan to have the dough rolled out very thin.
3) The bowl is very important. I haven't gone looking for anything like that yet but I am sure you could find one at Williams-Sonoma or wherever you go for cooking stuff.
I do have to say that I never have seen pizza like it anywhere else. I might attempt to recreate the pizza-pot-pie in the near future, but I have to try some of the recipes from this forum first. I am so excited that I finally found a group of people who are as crazy about making good pizza as I am.