I was in Naples in July, and had some fantastic pizza, including the best crust I've ever had at Da Michele.
But, is it just me, or does anyone else crave a pizza that has a fantastic crust AND some of that fantastic crust taste in the center of the pizza? This is not a Naples issue; as far as I can tell it's true everywhere.
I'm not talking about uniform thickness throughout, like deep-dish pizza. I just want something other than the thin, wet slice of dough beneath the topping(s).
I know that if I make a dough and cook it at 900 degrees without any toppings, it will be thick in the middle. But it seems like as soon as I put on a topping with any sort of moisture, the dough collapses under the weight of the moisture. I thought that maybe cooking it at very high temps (I've gone beyond 1,000 degrees, which is where my temp gun stops) would make a difference, but no. All I'm looking for is about 1/8 inch of thickness--just something/anything more than the collapsed wet noodle-shape I'm getting.
Am wondering two things:
1) anyone else feel this way
2) anyone tried to do anything about it, such as cook the dough just enough to get a rise out of it, then dress it, then finish the cooking? Or cooking the dough alone until done, then dressing it and holding it up to the top of the wood oven for a few seconds?
Or is it I just have too much time on my hands