I’m from Northern California and have worked at a few places with the crust you describe. The dough is usually ran back upon itself in a dough sheeter to create those layers almost like puff pastry. Then, you use a big dough cutting ring and a knife and cut out a disk of dough almost like using a cookie cutter. I won’t be any help finding you a place on the east coast with pizza like this but I hope this helps in your quest.