I wanted to make a few observations. Both pies had about 25% butter shortening in the dough and 39% and 35% water respectively (64% hydration and 60% hydration).
-Despite the high fat content, the dough did not feel greasy to me. Did not taste greasy or have a greasy mouthfeel. I think this is due to the use of shortening as opposed to corn oil.
-Texture: both pies had a very similar texture to a flaky pie crust but a bit more biscuity with the 64% dough having just a slightly doughier taste. When I ate a piece of the crust along from the rim of the 64% dough it was very reminscence of the texture of a danish butter cookie or shortbread cookie except not as soft. It was a bit drier and stiffer but it powdered in the mouth just the same.
-Gumline: there is a definite gum line in both pies. More prominent in the first one b/c of the higher thickness factor.
-Both pies were cut family style after cooling a bit on my grill rack. Slices from both pies held straight out without any flex to them. If I was to put a small amount of pressure by bending the slices, they seem to break quite easily. There were some small chips and flakes on the pan after the pies were cut. Especially the rim would break and flake off.
-Darkness of the undercrust - I don't know if this is too dark, but I wanted to bake them out to make sure that they were crispy. I also use 1% sugar in both formulas.
Overall I was very happy with the results. A friend and I ate almost both entire pies. We were stuffed! The pies are definitely heavy on the stomach due to the high fat content.
I also use Chicago Bob's sauce recipe he posted in his Chicago thin crust thread. I liked the sauce as it was different from my usual one I make. I used 6 in 1 tomatoes and added spices according to his recipe. http://www.pizzamaking.com/forum/index.php/topic,22946.msg236519.html#msg236519
I don't think I will tweak this formula too much. It was very good. Thanks to Loowaters, Peter, Garvey, Norma, Bob, CDNpielover, and anyone else who posted info in this thread. I read most of it and felt that it helped a lot.