trying to make a pie like Pizzeria Ida

[couch]

I posted this on the Sicilian board but was told that it might be more appropriate here.  These square pies look so good.  Based on some instagram videos I've seen, it doesn't look like he par bakes, but the pies stay so tall and light.  Does anyone know anything about this dough process? 

Here's one example but there are tons on his instagram.

https://www.instagram.com/p/C4mGOZ_vlDi/

[nanometric]

Damn! Gustarossa tomatoes - fan-saayyyyyyy!

[steakandcoffee]

High Protein Flour (Molini Pasini Green Bag + Central Milling ABC+ + Sir Lancelot)
69% Hydration
2.5% Salt
Little to no olive oil (try 0.6% to 0.9%)

This is done with a starter - but a 80% hydrated poolish would be a good enough start (1% yeast or less x 12-18 hr at RT)

[TXCraig1]

I'd study this thread: https://www.pizzamaking.com/forum/index.php?topic=42012.0