Starting the thread because I'm surprised no one else has yet. I'll be trying to clone/reverse engineer this pie in the coming weeks. It's up there for my favorite square with L&B and Di Fara.
On a side note, while big air bubbles in a bread like crust similar to Pizzarium look very pretty, these cake like crumbs with smaller, evenly dispersed air bubbles always end up being my favorite. Coincidentally, they are also very light and not as dense as one would think. I don't know how they achieve it, but I'm sure all three are same day doughs and likely have a good amount of EVOO in them. And, probably have a typical "NY" style hydration (60 to 65 percent.)
I know Prince Street cooks in an oiled pan (unlike L&B.) my bottom was pretty well fried. I don't know if they parbake or not, but the toppings looked perfectly well cooked (Mozz melty white, Roni cups not charred) so they may.
Prince Street also uses a cooked sauce on the Roni slice; I can't speak for the plain. If I had one complaint, it was the sauce bordering on cloyingly sweet. It did appear sauce was applied in top of the fresh mozzarella.