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Thirtythirst4sissies
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Pizza dough > proof yeast, mix with 4ish cups flour and 3 or so cups water
Filling > salami, pepperoni, diced ham, green peppers and mozzarella. Lay it out on the middle 3rd of your dough. If you can't do the weave just fold the left third over then the right and put a couple slashes through the top with a serrated knife.
Sauce > a couple cans of tomatoes, garlic, more oregano than basil, 4 or 5 fennel seeds, bay leaf. Blend it.
Brush a well beaten egg white over the top and sprinkle some herbs on. As a bonus take the yolk and put it in a dish of 50/50 salt/sugar completely covered. Wait 45 min, rinse it off and spread it on a slice of toast.
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Theres a couple possibilities. A sponge dough method with a fair amount of lard would be my first guess. You make a very wet sponge that ferments a bit and then mix that with the rest of the dry, using lard would make for a very thin soft crust, with a smooth crumb.
Another possibility would be a fortified dough, similar to what's used for brioche, that uses milk, eggs, and a fat.
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