Hello, i need your help, i got tired of searching. In my childhood and early teenage years i ate pizza from a southern italian place, don't know if napolitano or siciliano, but it was quite different from the others. Dude died from a heart attack without giving the recipe to his sons and wife so they ended up closing the place and having to work basic services.
-The dough was thick, around a hand's high (1.5 or even 2cm) it didn't have many air pockets inside but the ones that did had were huge, not tall but certainly long so i suppose it had a low hydration, maybe 50% or under?
-The texture was chewy and doughy, like almost uncooked dough, but it tasted well-done like a real bakery donut would, after biting it compressed a bit like grasping a pillow, and looked somewhat darker than normal so maybe it was a big uncooked.
-Taste was buttery, a hint of pork lard. Cooked in wood oven for a while (10+ minutes).
I can source "real" mozzarella (as in fresh, moist and in bundles, not grated and dried) and i learned how to make several types of sauces (sans San Marzano tomatoes) from both italians i lived with and internet stuff.
I can get and make everything except that dough, i tried napolitan and it tastes fine but it isn't the same, it's crunchy and thin with a soft interior but unlike the crispy, heavy and dough thick that tasted somewhat rich. Romana tastes like normal tabula pizza, it's standard issue and not really close to it as it is well done all around and crunchy, foccacia is the same thickness but the interior of the dough is the opposite (and the torino people in charge of the place were jewish, didn't bring me back my change), the only thing that looks close is sficione but the dough is a sponge, like a sweet bread, rather than glutinous blanket.
Maybe it was a bit undercooked, lard infused sficione but this technique has crumbly dough made of semolina so maybe not really.
Do you guys know or can suspect what type of pizza or dough it was? it's been almost a decade and i can't still find or make that thing.