I'd like to report that the last pizza you made using the MA#2 recipe (at Reply 243 at http://www.pizzamaking.com/forum/index.php/topic,691.msg144180.html#msg144180
) looks like the one I had in Massachusetts except that you used different toppings and it appears that you baked the pizza longer and got a darker crust and what appears to be a crispier crust. However, as best I can recall, the bottom of your pizza looks the same as the one I had in Massachusetts. Remember, also, that the pizza I had was baked in a conveyor oven, not in a deck oven.
The above said, however, I think your choice of cheeses and toppings made for what appears to be a very tasty pizza that I think one would be hard pressed not to like. When I read the recent Slice/SeriousEats piece on Greek pizzas that you referenced, I can understand that some people might not like that style. However, as we all know, there can be both good and bad manifestations or interpretations of any style of pizza. In the case of the Greek style, it may well be that that style evolved in a more individualistic and diversified way. When I was a kid growing up in Massachusetts, near a strong Greek community, the standing joke was that when a Greek came to the U.S., the first thing he did was to open a restaurant. They did not come out of an existing pizza culture with standard guidelines and, hence, made up things as they went along. Maybe that is how eggs and milk ended up in some Greek style pizza doughs and how cheddar cheese ended up on their pizzas. If one were to survey the different forms of Greeks style doughs, I think that they would find a fairly wide range of variations.
I think that the key to success with the Greek style is to use a good recipe, the right pan in the right size and the right lubricant. With respect to the lubricant, I have read articles about using solid fats to lubricate the pans, such as lard and the like, but I would think that the fats would be absorbed into the crusts as they melt during baking and make for a less crispy bottom crust, which is a characteristic that I personally like. By contrast, with oil as the lubricant, the dressed pizza would "float" on the oil and be "fried" by it and not trap any air between the crust and pan as might happen as a solid fat melts. By any chance, have you ever used a solid fat with the Greek style pizza to lubricate the pan? I also wonder what a liquid form of lard, like the liquid manteca you have experimented with and that I see in the Hispanic markets near me, would work as a pan lubricant, even though it is unlikely that professionals would use such a fat (apart from health/nutrition reasons). I also wonder whether using a solid fat would lead to a waxy mouthfeel in the crust when cooled, and what effect it would have on reheating leftover slices.