Zaffiro's clone.

[Pizzaman106]

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.

[TXCraig1]

How did they compare?

[Pizzaman106]

How did they compare?

I got very lucky and came pretty close! I need to make it thinner. I'm going to proof the dough ball less and ball looser so the dough call roll out easier next time.

[Pizzaman106]

Pepperoni Tavern. This came out great. I also baked one in a Marsal gas deck oven and it came out much much better than my home oven/baking steel setup. I think the baking steel is too harsh and overcooks the crust.

[TXCraig1]

Could a pizza with the same eating qualities be done without the parbake? Does Zaffiro's parbake?

[Pizzaman106]

Could a pizza with the same eating qualities be done without the parbake? Does Zaffiro's parbake?

Zaffiro's does like a 20 second parbake and rests it before service. It's almost like a Tortilla. I'm going to try baking it raw and straight away without a parbake next time. I will probably have to dock it quite well with that method.

[Pizzaman106]

Here is a Fennel Sausage and Giardiniera tavern pie.

[scott r]

Wow!  I think I would really like that.  I have had similar pizzas at two places in Boston that both closed, and I love the crispy flakey thing as an alternative to typical pizza.