A local pizzeria in southern tyrol / northern Italy served something I have been attempting to emulate for a while. Essentially they would prepare a pizza as usual and bake it on a slightly cooler than usual stone but very very close to the heat source to very quickly finish the top.
They would then place a much thinner piece of dough over the top, akin to a paper-thin focaccia. This layer would crisp up really fast under the intense heat and the extra time would allow the stone to cook the bottom. The result was a classic chewy crust neapolitan pizza (similar to new york style for you US folk) with a thin crispy lid. A very interesting blend of texture.
Incidentally if anyone is interested in pizzamaking, I recommend the following dough, which has served me well for the past three years of regular pizzamaking:
1 kg of flour
3.5g of dry yeast
610 g water
15 g olive oil
15g of salt
Mix half the flour, yeast, olive oil and water together and let sit for 20 minutes (gives the yeast a head start and makes sure its alive and that the salt doesn't murder it). Add the rest of the flour and salt and knead until the dough has a nice spring to it (a kitchen machine with a dough hook will need around 10 minutes on a low setting).
Leave the dough covered (with cling film) in the fridge in a lightly oiled bowl for 48 hours. Afterwards, the dough is usable for a full 5 days if stored in the fridge, since the fermentation is slowed considerably.
I recommend making pizza balls ~270g which, for this recipe, will produce 6 pizzas. Be careful, the dough will become very stretchy and more prone to tearing on days 4 and 5.
My favorite toppings for a pizza with tomato sauce are a few dollops of mozzarella, rocket, parmeggiano and prosciutto with a touch of balsamic vinegar and lots of black pepper.
For a pizza bianca, a good amount of mozzarella, parmeggiano and coarse salt for the base (substitute half the mozzarella for gorgonzola if you are so inclined) and then dollops of red and green pesto and a touch of balsamic vinegar + olive oil. And of course lots of black pepper. Those little pockets of intense flavor paired with the incredible richness of the cheese which the balsamic vinegar prevents from being overpowering is incredible.
Honestly if I ever get doxed, it's gonna be because of this post.
