I think I appreciated the L&B slice more than Craig did.
. Yes the texture was both soft and light, but light considering it's style and thickness. It's a very well made dough. The tightness and softness of the crumb likely comes from overmixing with a gentle action, a moderately high hydration, with a bit of oil in the dough.
Another place I ate at called Nellos in Az had a similar texture.http://www.pizzamaking.com/forum/index.php/topic,12947.msg126063.html#msg126063
I have been trying to figure out how to reproduce this effect for a long time without success. I think the part of the equation I am missing is the big commercial mixer making a big batch of dough at one time.
I do recall Craig saying that it is more like bread than pizza to me, but I would not say the texture is bread like in any way. "Bread like" gives me the idea of a heavy or dense crumb and this was not so. The texture was very soft and light considerig its thickness and that it was fried in oil. It is bread like if you are talking about a well made baguette with a light and pillowy crumb.