Some time ago I had indicated that I would look into this formula and procedure, I haven't forgotten that promise, as I've been doing just that. My son lives within walking distance from the Olathe store so we were able to visit there several times over the Holidays. Here is my best effort to date:
Olive oil: 1%
Water: 45% (variable)
Put water (75F) in mixing bowl followed by the salt and sugar, then add the flour and the IDY. Mix until thoroughly whetted, add the oil and mix until the oil is just incorporated. (this dough is too stiff for my K5-A) cover the bowl and allow the dough to ferment for at least 4-hours, turn the dough out of the bowl and knead for about 2-minutes, lightly oil the bowl and put the dough back into the bowl to ferment for 1-hour, turn the dough out of the bowl and cut into desired size pieces (16-ounces) place into plastic bags and refrigerate for 24-hours, remove dough from the refrigerator and allow to warm at room temperature for 3-hours, turn the dough out of the bag and pin the dough out to approximately 1/8-inch thickness,dock the dough sheet and drape it over a lightly oiled cutter pan and roll over the top of the pan with a rolling pin to cut the dough into the pan, set aside for 20-minutes before dressing and baking. They bake in a deck oven at (as close as I can see) 500F. Their process closely follows one of the older dough making procedures used back in the 1950's except back then the dough was stored in a bulk contained and a piece of dough was grabbed and pulled off of the bulk piece, it was then taken to the sheeter where the dough was sheeted to thickness and then cut to size.
Tom Lehmann/The Dough Doctor