Youza, Randy's got a winner there. Definitely be looking at that one, although Karen isn't real fond of the heavier,thicker crusts of late. For her I'm going to need to research the board for Chicago style thin crust recepies.
The way I remember Michelangelo's, and that's what pushing me on this, was a pie-like crust. The interior of the crust was soft, but there wasn't much of it. The exterior, such as the bottom and the rim of the crust were crisp, and the rim, was not doughy like a pizza. It broke off and had the taste and consistency of a pie, made from very rich pastry, but with a leavening other than yeast (?)
Now I'm wondering if they could have been laying down two different crusts-a pie crust for the botttom and rim, topped by softer, more traditional pizza crust. A straight up pie crust wouldn't support everything else on a pizza. Hmmm, how the mid turns-it might be experiment time.