I recently ate an "Artisan Salami pizza" at the Gordon Biersch restaurant in Plano, Texas. I really liked it. The sauce was simple, tasting mainly of tomatoes and a bit of garlic and basil. The soppresatta had a nice amount of fat flavor, but it wasn't swimming in dripping fat, like many pepperoni pizzas are. There was a noticeable and welcome saltiness, and some mild spiciness. I would not personally characterize it as spicy, though. I think most people could eat this pizza without having to take a Prilosec.
The crust was fairly thin, with a light airy crumb, the cornice was moderately risen, but pretty soft, and the bottom had a crusty glazed exterior, as though baked in an oiled pan. I can't recall if the crust was as thin as an NY style, but I don't think so. The beer I was was drinking may have clouded my perception. But you would not mistake it for NY style, no matter what, as the texture and flavor was much lighter.
So my question is, what style pizza is this? Know any good dough recipes? How should I bake this (type of oven, temperature, pan or stone, etc.)