Maybe someone's been through this already, but the Cooking Channel show, Pizza Masters, went to Malnati's. There wasn't a ton of new intel revealed here, but there were two new pieces of info (new to me, anyway): (1) they bulk ferment, and (2) the dough is long fermented. How long, they do not say. What would y'all guess? At least 48 hrs, I'd think. The show host, who owns some pizza joints in NY, says something to the effect of, "I know about pizza dough, and I knew they let that thing ferment for a long time...and takes on the identity of a sourdough bread."
Tune in at 3:37 to see. These parts go by really quick. You can see the bulk ferment and hear his comments in about 12 seconds, and then that's it.
Can watch here (as of this posting, anyway) by clicking on the button for "Video 2":http://www.cokeandpopcorn.info/pizza-masters-season-1-episode-4/
Marc Malnati also shows from 3:57 to 4:52 how to assemble a "Lou" with spinach, et al., which looks awesome. I made need to try this.
He also says 500 degrees for half an hour. Of course, that's only marginally usefully because a home oven is so different.