Hi Mad Earnie,
although I am not a PH fan and cannot say that I have ever had a PH pizza so I cannot compare.
My process is mix in KA 5-6 min, scale to 14 oz, ball by hand, rest 20 min, roll out to 8-10", then place on oiled pan to retard in fridge, overnight preferably. When i pull out next day, the dough is easy to form the 12" pie to the edges.
I am using Bouncer Premium Hi Gluten flour. I bake in a 450-475* oven 14-16 min.
So i guess i am using a cold ferment in a way. I agree that more oil may not be what i am looking for. My last attempt was too soft,tender.
I am thinking 2% across the board on oil, sugar, and salt and leaving the water at the 56% to achieve the denseness and chew.
What are your thoughts?