Did you peek into the kitchen to see how they make it? Do they sheet the dough? What was the sauce like? Any recipe idea's or existing recipes you found similar? Do you think you could reproduce it?
There's a window, so you can watch them make things. I was there early for dinner, so they weren't that busy making pies, and I only saw them make a couple. They've got a sheeter, which they weren't using. They had preformed rounds, which they stretched a bit by hand on a incredibly corn mealed peel (really, I think they put a half cup of corn meal on.) and fold the edge on itself to make a rim. (I don't know if they use the sheeter directly when they're busy, or what.) We had a sausage pie, which isn't the best for getting a sense of what the sauce would taste like on its own, but it's pretty bland. (probably a canned commercial product, used directly. I'm not going to stake the place out and see whose food trucks show up, though.) The cheese seemd to be a low-moisture (probably part skim, little oiling) moz. The sausage was very good, slightly sweet, but some bite.
I'm guessing the crust is made with a pretty soft flour, at about 55% water (by weight of flour), maybe a bit less, with some oil in the crust (not much olive: too bland), maybe 10%. I really don't think there's corn meal in the dough: it doesn't have the texture of that, and it doesn't taste like it, if you scrub the liberal coating from the bottom. i don't think I'd try to recreate it, as I'm no fan of cracker crust pizza.
Sadly, South Bend is not a hot bed of pizza connoisseurs, so there's not a whole lot much better.