You are the only one who can actually nail it since you had the pizza a few times.
I have a feeling that with all the dissecting, reverse-engineering and all, it's a straight up simple formula. Especially if they have to do it on a daily basis.
Water, yeast, sugar, salt and flour.
Mixed, balled and rested maybe overnight or for only a few hours. Power flour is used and I think that's the key. We don't know much about this flour but two exceptional places here in SF use it and both said to achieve a light crust with this particular flour is the water temp. I don't know why, but that's what they told me.
I haven't made a pizza in a few months but will definitely take another stab at it because Luigi's looks promising. But so does Marcello's in SF.