I just made Gino's again last night. I thought I would check on the status of this thread. I see that someone has added cream of tartar to the recipe. I haven't tried making it this way but I will have to try it. I am not sure what that would add to the dough but it might be interesting. That particular poster also recommended using a lot of oil to make the dough. I have been adding a little more oil to the crust lately and I like the way it changes the consistency. I have been using more like 1/4 cup corn oil per cup water.
I don't know about all of the satellite Gino's restaraunts, but the one that was on Superior Street right by Northwestern in Chicago (before it moved over to Rush street) DID use cornmeal in the crust. There wasn't a lot of cornmeal in it but there WAS SOME. They may have changed in recent years but I like the way it tasted when it was on Superior street. I don't know if you have eaten Uno's at any of the various satellite locations across the country, but the satellite pizza doesn't taste anything like the pizzas served in downtown Chicago. I suspect that Gino's may be doing something similar at its satellites.
Also brushing olive oil on the crust will not give the crust a through and through yellow color like you get at Gino's. As I discussed in my blog, I tried to duplicate that color for about 10 years until I finally figured out that they were adding yellow food coloring to the dough. That was the biggest DUH moment I have had in the kitchen. Anyway if there is still interest here are links to the recipes as I posted them on my blog a year ago:
Gino's Link1
and
Gino's Link2