The ingredient list on the lid of the last Lou M. pizza I kept says it contains corn and olive oil. Do you think possibly that the olive oil is not really and addition to the pizza but they are referring to what they oil the pan with? I have never found them to be a really oily pizza, at least not at the Lou's I used to eat at in Naperville weekly. When I think of greasy I think of Pizza huts crusts, (both thin and pan) where the oil comes off on your hands.
I cook on a stone with a thin aluminum baking pan under the stone (so as to avoid direct heat from the element stressing the stone) as I have a new electric oven and have found it can burn biscuits on a regular baking pan due to the fact that unlike a gas oven there is no layer of metal sheeting between the heat source and the baking pan. I tried 450 after your last post and it worked the same as 500 did. I left the baking pan, stone ritual in place with a stone 6 inches over pizza. Tricks the pizza into thinking its in a nice little oven. The bottom and top comes out browned evenly at 450 or 500.
Referring to Gino's crusts, they were different in the late 60's early 70's than they are now. I ate a lot at the one in St. Charles Ill in the 80's and 90's and while good they weren't the same as the original in Chicago.
I've got the textures about right for a Lou's pizza but I just don't think the crust tastes rich enough. It seems like at Lou's, sometimes, not always, they had a more yeasty/ beer like flavor which I really liked. (Maybe I should substitute beer for some of the water as an experiment.) Possibly this was when they let the dough overferment! I'm using about 2 TSP oil per cup, maybe I need more like three to achieve a richer taste?
A place called Georgi's in the Northern suburbs, Crystal Lake Ill.,( not Papa Georgi's)
produces consistently Lou like pizza, only richer, and more flavorful, stronger tasting is how I would describe it. It may be the cheese or the yeast . Not really sure. In his younger days the owner used to work for Lou's.
Many think I 'm obsessed with the pizza thing, Ya think?