I too have that book (somewhere?). The recipes are OK as a start. But I agree with BTB, that the information on this site will get you much closer. I never did find the recipes in Bruno's book to be very close at all to Gino's or Uno's or any other authentic Chicago restaurant.
The best thing I've found to enhance the flavor of the crust, is to allow the dough to rest and ferment. When I make a pie, I let the dough rise for a couple hours, punch it down, bag it, and put it in the fridge for a day. I then pull it out a few hours before making the pie, and let it rest until it warms to room temperature.
If I make the dough the same day as the pie, the crust is not bad, but it's not nearly as good if I make it a day early.