My God Mother was Italian (no I don't know what part of Italy she came from as usual lots of tanos in Argentina then)
She used to make this square deep dish pizza about 2.5 to 3 cms very crusty base yet very light soft and airy on top with no crust. The result is that the pizza dough would have absorbed much of the sauce leaving the soft and runny mozzarella sitting on top almost on its own.
I remember having this style of pizza once or twice in the last thirty years and the last time I enjoyed this type it was made a a French artisan baker in Australia.
Does anyone here have a clue as to what style of pizza am I referring to? Thanks