Thanks for that, Pete. As I've not eaten there, I have no idea. Really what I'm looking for a is a good thin crust that is reliable and repeatable. This was darn good, albeit a little hard to work with. I had to use quite a bit of bench flour and the two rollouts.
Here's my overall goal. Every year I have family over for Christmas Eve. Every year I do a huge spread of appetizers. High quality seafood, meats, etc. Costs a fortune. This year I'm thinking a number of different style pizzas for affordability and something different. A deep dish, several thin crusts of one or two styles, an American or two, and a couple NY style.
I have a deep dish recipe I'm comfortable with from Loowaters from my previous time here, I'm experimenting with the thin. I have in my files a recipe for American from Randy that I used with good success, but will research in that thread. That leaves the NY, which I've never made. I've been browsing those threads today, which is easier thanks to your compilation threads. My wife is ordering some KASL as I type this, and NY dough will be the project for this coming week.