Parlor style pizza is the pizza I grew up with. For this Shakey's clone- the key to nailing that distinct texture is to use an enriched dough (a good amount of fat). For the flavor, the cheese blend is key and for that, I found the Sharp Provolone and Whole Milk Blend from Bacio takes me wayyyy back. You gotta try this pizza. Dough Recipe Below.

For the Cheese! Operators can request a tasting at baciocheese.com

Dough-
400g malted bread flour
220g cold water (55%)
8g salt (2%)
6g sugar (1.5%)
12g Crisco / vegetable shortening (3%)
1.6g instant dry yeast (0.4%)

Yield: 2 × 12” pizzas