I'm not a Malnati's fan (as a matter of fact, just as an experiment I recently tried their thin crust--I would rate it about half a step above cheap frozen pizza--if I hadn't paid so much for it I would have thrown it away after the first taste!), so maybe I'm not the best one to comment--lol! To my taste buds, their crust is extremely oily/greasy--much more so than Giordano's (which sadly, IMO, has also gone downhill). My basic flour to oil ratio for Giordanos crust is 1 cup AP: 3 TBS oil. So you might want to try 1 cup AP: 4 TBS oil. Obviously a short knead and all that.
Malnati's and Uno's are basically the same crust. The last Uno's I had (it's been a while, so my memory could be a little fuzzy) had the same greasy, almost fried taste to it as Malnati's has, which would indicate lots of oil and no doubt very well-oiled pans.
They probably use some sort of cheap oil, like corn oil.