Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the other part of their energy to enlarge the disc . Even after all this stress applied to the dough, most pizza are really soft, airy and fluffy inside: why is that and what makes this happen ?
I would like to replicate this with my own recipe because this behaviour is really useful, especially if I can just let the dough rise, make the disc just before putting it in the oven and get a nice soft result .
The only thing I can't replicate for sure is an oven capable of expressing 1,100° F and more, mine is about 400° F tops; based on my experiments something like a teaspoon of honey or fructose in general helps to get some more fluff, but not too much elasticity or structure .