The concern with over topping isn't about the ingredients cooking, it is about all the moisture they bring with them and too the pizza. The extra moisture will effect the entire bake.
I understand, but that is also my point in fast baking.
If i now bake with fresh sliced tomato's the wont turn into a swamp like mess, they will stay firm ( i hope ).
This pizza had some moist i must say, but that is moist from the the mozarella i used, normally i will dry the slices on paper towl.
Moist vegetables will stay more firm and harder vegetables "like paprika" i must slice thinner so that they will cook right to.
But moist aint that bad i think, if you put the fresh baked pizza in plastic bag and wait 2 minutes the moist will drain into the bottem, it gets fleshy, and tasty.
Also nice to dip the bread crust into.
I mimic in that way a delivery time in a box, it tastes mutch better than righ on the spot from the oven
If i am right the bread whas this time also more fleshy, elastic, i like that taste, must have to do with these temperatures.
And by the way, if i order a italian pizza right here it is never moist, this also must have to do with higher baking temperatures.
The vegetables on it are also in the same way, paprika stays crunchy, i always remember that.
My goal is to bake in that style, the best tasting in town around here if you ask me.