I was in Rome a few months ago and stopped by a hugely popular place called, Pinsere. They serve pinsa, a small personal pie (pizza?) that is pre-dressed and oven toasted to order. The crust is thick, but very light and airy, good flavor, and the bottom toasts to a nice light crunch after a brief time in a low-height electric pizza oven. The place is immensely popular from breakfast to lunch time, inexpensive and quite good. ( look it up on trip advisor for pics and reviews )
I'm interested in the crust dough, hence my question. Any thoughts, based on the description?