Folding pizza the way alot of people do often mashes and messes everything together like slop unfortunately. The idea in the link is stupid though. Truthfully, from what I've seen from friends with pizzerias though, is when a pizza comes right off of the brick or stone hearth in a deck oven, if all is right, they will not droop almost at all if you pick it up just after it's been cut. They stand almost flat, it's like victory! You don't have very long though depending on a few factors. People get the pizzas after they've been steamed in boxes or have sat on a steel tray for a few and the crust softens. Also, slice pies are usually never cooked more than half way to prevent them from drying out or cooking the cheese too much, and when you order a slice, most counter people just throw them in to heat them up a little and the crust never gets cooked as a normal pie would, leaving the slices on the lame soft side without the nice crisp and flavor of a properly browned crust. An unfortunate misconception of the business. Most owners just don't care though and most customers don't know any better. Ask for "a little well done" for it to be more like a slice out of a normal pizza.