I tried a more oil-rich recipe:

2 cups KA AP

1 heaping TSP yeast

.50 cup, plus 2 TBS water

1 TSP sugar

.50 TSP sea salt

6 TBS oil (5 canola, 1 extra light olive oil)

Kneaded by hand for one minute, then let rise for 8 hours at room temperature. Then streched it out by hand this time, folded it in quarters. let the dough rest, then repeated folding. let it rest again, then pressed it by hand into 9.5" pan. Added .50 pound Sorrento mozzarella, and 6-in-1-based sauce. Cooked for 40 minutes in preheated 450 degree oven.

The result was very much like Giordano's, so I think that this much oil (6 TBS) is the trick. However, it was almost *too* biscuit-like, so next time I will knead the dough for two minutes to develop a little more gluten. I would recommned this to anyone who wants to try this version!