Regardless of the recipe, technique and setup thin crust pizzas are still incredibly hard to do well at home.
Thicker foccacia-style pizzas are very easy and come out right on the first try, but thin crust pizzas at the very least require an oven that can go above 300c and that's very rare.
When my oven broke I tried to make a pizza napoletana / margherita in the pan, and it worked better than expected!
The trick is to roll the dough out very thin, fold it and then unfold it in the pan (this way it doesn't break on the way), frie it from both sides before you add the tomato paste and cheese. Then just bake it with the lid closed until the mozarella is run.
I could be wrong, but I believe those are more for efficient production of pizza. at least in my area, I only see those in the crappiest takeout places.
Correct. In principle, a conveyer belt oven could produce good results by adjusting temperature and speed correctly, using quality ingredients prepared right, but almost all Americans do not want good pizza, and will be angry if they get it. They want bad pizza just like the last bad pizza they had.
It is practically impossible to teach people to want good quality when they are used to bad, and a reliably losing business strategy.
There was a movie about this: "Big Night" (1996, Isabella Rosselini, Stanley Tucci).
Thicker foccacia-style pizzas are very easy and come out right on the first try, but thin crust pizzas at the very least require an oven that can go above 300c and that's very rare.
> letting the flour and water proof
Autolyse.