Wow! I was really surprised to see this thread after so many years of looking at it on and off. The last time I tried some recipes was I think Lydia's Masa flour twist on it in 2011. I just got caught up on the last couple of pages, and let me throw in the opinion that the RT picture with the anchovies is definitely not representative of their pizza. In fact, I would say that a true round table pizza absolutely needs to be ordered with a "pan" style crust. It is the thickest crust and is a night and day difference with their regular crust. I think it's also somewhat harder for the cooks to get right since we've had many bad pizzas there, but when you have a good one, there is no other chain that can beat it (IMO). I'm not completely convinced the trans-fat is the cause of the problem; I tend to think it's the people cooking it not knowing what they're doing. I had a pizza a couple of weeks ago at the Oceanside location, and it was how I remember it from the early 90s. I would say they definitely miss more than hit nowadays, but don't give up on it until you've tried a good one. I've attached a picture of their pan crust I had that would make anyone want to spend countless hours trying to clone it.
However, I still have not found anything close to tasting like their pan crust, nor have I found a sauce recipe that has the spiciness or tang theirs does. I wish you guys the best of luck on this, and hopefully you make some good progress. I'll try to jump in and experiment once in a while, but I spent a lot of time on it in the past with very little progress.