The mom and pop independents have pretty much always taken a back seat to the big chains, not only for the American style but for most other styles as well. This shows up in the statistics. For example, if you read the latest (2008) PMQ Power Pizza Report starting at http://digital.pmq.com/pizzamagazine/200809/?folio=50
, you will see that independents own 65% of the pizzerias in the U.S. but control only about 47% of industry sales. Their average annual sales are also less than those of the big chains that have greater financial, marketing and pricing muscle. The top four chains in terms of number of units are Pizza Hut, Domino's, Papa John's and Little Caesar's, with a total of 28,638 stores among them in the U.S. You will note that their dominant pizza style is the American style.
The dominance of the big chains--not only the four mentioned above, but also many others, including regional chains--also shows up on the forum. Some of the most popular threads are those relating to the big four, of course, but also smaller companies such as Round Table, Donatos, Monical's, Shakey's, Sbarro's, Giordano's, Malnati's, Gino's East, Uno's and Home Run Inn. It isn't as though the mom and pop independents don't try to elbow their way into this group through the efforts of members who are fans of these operators. They do. We often get inquiries from members asking for dough recipes for their favorite mom and pop pizzerias. The answer is just about always that we don't know what their dough recipes are. Usually their recipes are proprietary (or so they will tell you) and closely guarded. So, the best we get from such members from an informaition standpoint is anecdotal and often clouded by imperfect memory. By contrast, there is much more information available to the public about the products of the big chains. I believe a lot of the information has been made public by the larger companies because of the demand by consumers for more information, including people with special dietary needs such as vegans/vegetarians, people with allergies, and health and nutrition specialists concerned with health issues in general. When I was doing my research on Papa John's, some of the best early information came from websites of vegans/vegetarians who had been pressing the big chains for more information on their products. For some reason, outfits like Shakey's have been able to stay below the radar in terms of disclosing information about their pizzas, much to the dismay of our members who covet their pizzas. Just about all of the mom and pop places are spared the need to disclose information about their pizzas. I might add that companies that sell their products in frozen version form, such as several of the pizzerias in the Chicago area, also must comply with governmental disclosure requirements. This type of information, along with other product information, makes it much easier to attempt reverse-engineering exercises.
With the above as background, it may be possible to come up with a general formulation that might work for an artisanal American style pizza as you propose, but it will perhaps be more the result of applying general pizza making principles rather than actual product-unique information. In that vein, you are perhaps on the right track by thinking of a fairly thick dough that can support multiple toppings and bake for a sufficient time that will insure that the crust is fully baked, with good crust coloration, and that the toppings are properly cooked, hopefully at the same time as the crust is done. If the pizza is to be baked on a hot stone surface (the big four all use conveyor ovens), the dough shouldn't contain a lot of sugar, if any, but rather be subjected to a day or two of cold fermentation to extract sufficient sugars from the flour to contribute to crust coloration at the time of the bake. The hydration should perhaps be on the high side, to permit a longer bake time without the dough drying out and becoming cracker-like rather than tender, and the dough might benefit from a fair amount of oil to assist in that effort. The flour might be a high-protein flour, for better gas retention by the dough (because of a stronger gluten matrix), increased crust chewiness, flavor and color, as well as tolerating a longer period of cold fermentation than weaker flours. The amount of yeast will depend on the duration of the cold fermentation. Unless the dough skin is made thick to begin with, as by using a high thickness factor value, the skin might benefit from a period (maybe up to an hour) of proofing before dressing and baking, to give a higher rise and better support for the toppings.