Peter, sorry, but this is not an 8% oil pie. This is an old school NY style tavern pizzeria that offers a whisper thin version of their NY style crust. I guarantee you that they don't make two different doughs. If 40% of their business is the Emma pie, then they most likely form smaller balls, but I bet you at the beginning (1 person out of 10), they would just take their regular NY dough ball, cut a piece off and form the skin from that. That's how my local place does it when you ask for an 'extra thin crust.' At least, that's how the guy that knows what he's doing does it. I've seen a teenager opening a skin normally and then hack off the entire rim with a knife. Crust murderer!!!
Traditional NY pizza is relatively lean dough. I think oil is an extremely common player, but exceeding 3% is pushing the limits of the style. 3% is the cutoff where the crust still has that dry opaque crusty french bread like appearance- more than that and the crust starts looking translucent/oily.
Case in point, Hotsawce mentioned reverse engineering Star Tavern's pizza recently.http://www.pizzamaking.com/forum/index.php/topic,10933.0.html
I think whatever knowledge can be gleaned in this thread, might help there. To an extent. Although flexible/foldable, Star Tavern is not quite so thin/more crackery and... contains more oil.http://static.flickr.com/75/200647013_383ec04e63.jpg?v=0
The flexibility in Mario's pizza comes from high hydration, not oil. You can have very high oil low water cracker crusts that are very rigid. As I mentioned before, this is just a traditional NY style dough rolled extremely thin. With that in mind,
Oil to 3%
would be a good jumping off point.
Beyond that, I would knead minimally so the final product is as extensible as possible. In theory, you could roll it part way, let it rest and then roll it more, but I think a minimal knead (less than 2 minutes) would still give you good spring (with cold fermentation) with less elasticity on the open.
And, although normally I would say that one could achieve the same results with unbromated flour as you would with bromated, in such an extreme circumstance as this, I really think the extensibility of bromated flour will make a difference. This is almost like a phyllo territory.
I would also stick to Tony Gemignani's rolling technique and not pinch the rim.
Besides rolling thin, I'd finish opening the skin by hand to give it a little more character.
This may be obvious to those looking at the pictures, but don't forget balance when approaching toppings. For a crust that thin, you want minimal sauce and minimal cheese. The traditional approach of being able to see the skin through the sauce should work, and for cheese, I'm thinking somewhere in the 6.5 oz. realm for a 16" pie.
The thinner the pizza and the lighter the toppings, the easier it is to launch off a peel and the less flour is needed. You don't get the kind of blistering you see in the photos with a pan. What I would not recommend with a pizza of this thickness is rotating during baking as the bottom will tear very easily.
Lastly, 550 in a deck oven, because of the amount of thermal mass involved, is going to be tricky to match at home. Pre-heating a typical pizza stone to 550 (or even 600) isn't going to cut it. I'm thinking this is an LBE/BGE or Toby's broil technique type of endeavor. If you fail to have sufficient heat and just go longer (more than 6 minutes), not only will you loose the oven spring, but the crust will dry out and you'll have cracker city. You don't want to go too hot, though, because if any spots scorch, I think there's a high possibility that you'll end up with holes in the crust after removing the pie from the oven. A traditional thin crust pie can lose a layer to stuck on char, but not here.
Regarding oil, for typical NY style, anything neutral is fine. No EVOO, no peanut.
At this point in time, I don't like spending top dollar/travel time on pizzas, but I do get my flour in Clifton, so I might bite the bullet and shell out nine bucks for a small pie.