Just in case it's useful, I was recently reading on the forum about Greek Pizza; then Chicago, and then Bar pizza. It made me hungry. I make dough every week for 4 to 5 pizzas as I work to find 'my' perfect utility dough. It seemed to me that in some of the aforementioned types one of the biggest factors was the amount of oil in the dough. I typically stay below 2% but I thought I could really oil up a dark 9 x 14 steel pan that I have and work some oil into the dough - just to see what happens. Below is a picture of an 8 minute NY (sort of) pie and using effectively the same dough a thick pan pizza. It was awesome. It was much more airy and not bready. Rather it was very light. I suppose it depends what you are shooting for but in terms of getting two different things from the same dough - you can. Oh, the same dough also made quick buns for some home ground burgers that same week. Happy baking.