I also look forward to the continuation of your discussion.
I have been at the process of reverse engineering and cloning well known pizzas for about nine years. And Norma had been at it pretty much from the time she joined the forum in 2009, usually as my co-conspirator. One of the things I have learned over the years is that you can't count on information given to you being correct and reliable. People in the know or should be in the know don't always tell the truth and what they tell you can be incorrect, misleading or intended to throw you off of the scent. Often the incorrect information is dispensed innocently. Sometimes I think that people just guess at the answers, out of fear that they might be viewed as incompetent, or are overly casual with their answers. I have also dealt with people where I knew more about their products than they did. All of this explains why I focus on facts as best I can get them. The best sources are photos and videos, nutrition information and ingredients statements if available, and facts gained through dumpster diving. These sources are the most reliable fact-wise. They also form a good basis for conducting further research. Eyewitness accounts, especially those gained on site, also help but I have seen instances where even eyewitness reports were faulty. As I once told Norma, there are innocent people languishing in prison because of eyewitness testimony that turned out to be faulty or incorrect. Usually because of faulty memory. So, I have a trust but verify philosophy when it comes to eyewitness reports.
In the DeLorenzo case, most of my time was spend on trying to come up with a clone dough formulation that can produce a dough that can be formed into a skin without signs of bubbling, as shown in the various photographs and videos. There are only so many ways of doing this. You have to control the amount of yeast and/or the degree of fermentation. And the extent of fermentation has to fall within the window of usability of the dough. We don't quite know the duration of fermentation of the DeLorenzo dough but I would guess one or two days, with a third day being possible but not the norm. Attention also has to be paid to the hydration value and the thickness of the skin. But, even if all of these factors are in balance, the oven used to bake the pizzas is the final factor that has to be taken into account. Most of our members do not have Blodgett deck ovens. They might have some other brand of deck oven, or they may have BlackStone ovens, or something as basic as a gas or electric home oven using a stone or steel plate. So, there is no guarantee that a clone dough, no matter how close it may be to a real DeLorenzo dough, will produce the desired results in the other ovens.