Getting closer to something I like with the 5Stagioni. It seems the keys are high hydration (66%+), minimal working the dough, and ultra fast bake times (<45 sec).
100% Stagioni Napoletana
67% Water (I'm going to use 66% next time)
Mixed in the KA for about 2 minutes. 20 minute rest and a set of stretch-and-folds. Let rest for a couple hours (at 60F) then a set of stretch-and-folds. 36 hours at 60F. Balled and another 8 at 80F followed by 2 at 68F.
This was 45 seconds: