Zaffiro’s clone.

Hey everyone,
     I recently did a Chicago and Milwaukee trip and I was blown away by the pies I had at Zaffiro’s. I made a few tavern pizzas in an attempt to emulate the pies I had at Zaffiro’s. My pictured attempts below were 50% hydration, 5% oil, 2.5% salt, 0.1% IDY. They were fermented all at room temp for 12 hours and parbaked for 30 seconds. After the parbake, I stacked each parbaked skin like tortillas and let them rest for 4 hours. I then topped them like you would a normal pizza and bake on my baking steel for 10 minutes at 520 F.