As always, some reconnaissance would help. If you (or someone else) could take a trip to the bathroom and look for bags of flour or could tape a video of a skin being stretched/baked, that would go an incredibly long way in reverse engineering the PL pie.
Lack of floppiness/crispiness typically denotes a longer bake. I'm looking through photos and can't even come up with an upskirt. From the top view, it seems a bit all trumpish- either all trumps or full strength. It feels very GM.
As far as Prince St. goes, this forum has some real Sicilian pros, but, unfortunately, none that presently live in NY (that I know of), and I think, when it comes to reverse engineering a pie like this, it really helps to have first hand experience eating it.
I'm sure one of the Sicilian experts will chime in, but, in the meantime, I might reach out to John Wozniak. He's had plenty of exposure to Prince St. and knows Sicilian like the back of his hand.