OK it looks like this crust is the closest yet, but still not there yet. It does seem that making the dough hydration lower, is making it a bit more crumbly (vs the last few that were more bready). I think my dough is still tougher than Zachary's (can't cut through it with a fork unless you use quite a bit of pressure) but not sure why. I mixed the dough by hand and it did take awhile (~4-5 min) to get all the flour to actually incorporate into the dough. I let the dough double in size, then put it in the fridge around 10PM last night, took it out around 5PM today, let it rest at room temp to warm up for an hour, and then finally rolled it out.
At this stage not sure what to try next. Would using a mixer make it more crumbly? I have an aluminum pizza pan vs the dark ones, so would that make a big difference? I did use the bread flour, so what impact did that have vs the lower hydration? Maybe these low hydration doughs need a roller, and you just can't do it by hand? I'm put the pizza pan on a pizza stone that is on the lowest rack in a 450 degree oven, so maybe I shouldn't put it on the pizza stone as it's getting to much direct heat? Should I try an even lower hydration or is the issue just in my mixing/handling/cooking of the dough?
At this point my first dough (the Lou Malnati recipe from the Chicago board) was my favorite. It's not like Zachary's of course as it is a very high hydration dough with lots of oil/butter, but it sure is super easy to make and tastes great. If there are no big breakthroughs in what to try next I may just go back to that dough, and call it a day as it seems there is no one else from the bay area on these boards interested in pursuing this Zachary recreation.