I'm writing a Yelp review about a mediocre shop in California, and one of the things that bugged me was the light, spongy crust. As if it were more air and water than flour. It's become ubiquitous in California chain restaurants and take-out shops like Domino's and Pizza Hut, most notably Domino's, where all of the ingredients are of low quality.
The only redeeming factor here might be if this shop were to bill itself as "California style" pizza, and the dough/crust was intended to be this way. When you read about California style pizza, it's usually distinguished by the exotic or experimental toppings, but in a few cases (here for example), I've seen California-style crust described as light and fluffy. Is that to say Domino's has distinctly "California-style" crust? Are we talking about different things?
Also, how would fluffy crust be made? For example, how would Domino's make their garbagy crust so "garbage?" Is it in fact more water or air?
Worth mentioning is this shop I'm reviewing in question (not Domino's) has three dough types: thin crust, regular crust, and thick crust. I picked regular.