Omid, have you experienced this phenomenon of pizza that does not need to be chewed? I realize that this is a hyperbolic statement, but I wonder if there isn't some truth to it as well. My own dough certainly must be chewed, and every other pizza I have had required substantial chewing. Which I don't mind at all. Yet I find the idea of a very light pizza appealing as well. So I'm wondering if you can identify with Vincenzo in this video, or if he is just carried away as some times happens.
On a more practical level, and perhaps to encourage you to expand a bit on this topic, if we are aiming for a very tender crust, what do you consider to be the key factors in achieving such a crust?
Dear TinRoof, after I read your post, I felt it was prudent to look up the word "chew" in an English dictionary. According to the American Heritage Dictionary (4th edition), the verb "chew" means: "to bite and grind with the teeth". I also looked up the adjective "chewy": "needing much chewing".
In my view, the phrase "does not need to be chewed" or "melts in the mouth" is an expedient exaggeration that allusively expresses a general truth or experience that may not be communicated as effectively if it were explicitly mentioned. An Italian member of this forum can correct me if I am wrong. In general, such idiomatic, figurative, or nonliteral mode of communication is quite common in southern Italy. The more north you go, the more literal-minded they appear.
In regard to your last question, I think there are a number of interlinked and indispensable factors that should be considered in order to procure a pizza base that "melts in the mouth"
. Briefly put, the factors are:
1. Proper flour that is hydrated within an auspicious range (naturally, the percentages of salt and yeast are also consequential);
2. Proper kneading and dough manipulation;
3. Proper dough fermentation (of a long duration in accordance with how No. 1 & No. 2, above, are worked out) and dough maturation;
4. Proper opening of dough balls;
5. Proper WFO and temperature;
6. Properly baking the pizzas in the WFO within a very short period of time.
I am sorry that my answer is too brief and general. This is an expansive topic. A substantial portion of the Neapolitan section of this forum is dedicated toward pondering on your question and the six factors listed above. Good day!