Breadiness tends to happen from overkneading or high protein flour.
How long are you kneading your dough?
King Arthur tends to be higher protein than most flours.
It has been my belief that Ceresota unbleached all purpose was probably similar to the flour used by pizzeria uno in the 1940s.
Which kind of King Arthur Flour were you using? AP? bread flour?
Have you tried making an all ceresota deep dish?