I've been interested for a while in the Spumoni Garden's style pie just from reading this thread.
Never having been there myself, its hard to know exactly what to look for.
Anyway, I tried a version today with a same day dough, it came out pretty tasty.
It probably was lacking the milky, pillowy texture of the original, but there was some light puffiness to the crust. The dough was 60/40 Central Milling/Power, mixed in the FP...proofed twice.