Pizza base recipe that tastes more batter than bread based?

[RockingMyFiftiesNot]

Not sure how else to describe it. A couple of times eating out I've had pizza with bases that whilst clearly bread based are also light and crispy. Almost like a cross between a Yorkshire pudding and bread base.
Anyone got any idea what I mean and know how I might replicate? Regular pizza recipes produce very much bread like bases.

Not sure about the Yorkie reference - never had a thin & crispy one !

If I'm feeling lazy, I sometimes use a tortilla wrap, the mini ones fit in my Airfryer & the big ones on my pizza stones.

You could try modifying the dough to make it more like Yorkshires: wetter, more oil, and bake it in a hotter oven, and see if that gets you closer to the desired result.

Thank you - i am thinking probably more oil is the answer. Already bake pizza in a really hot oven.

This might help breadopedia.com/pizza-dough-taste-like-bread

Light and crispy - it'll be cooked on a really hot pizza stone in a really hot oven. Domestic kitchen ovens are just not the same

Thanks for this , really useful. I always use strong flour, will see if using regular flour makes a difference and adjust yeast etc as they suggest.

Yes I'm sure that is part of it

If you are looking for a pizza base recipe that has a batter-like texture and taste, you may want to try making a socca pizza crust. Socca is a type of flatbread that is traditionally made with chickpea flour and water, and it has a soft and slightly spongy texture.
Here is a simple recipe for socca pizza crust:
Ingredients:
1 cup of chickpea flour
1 cup of water
2 tablespoons of olive oil
1/2 teaspoon of salt
Optional: herbs and spices (such as oregano, basil, garlic powder)

I hope you enjoy this recipe for the socca pizza crust! and you can check other recipes on goodycs Let me know if you have any other questions.

Thank you @Akhalid12, will give that a go

I think it’s the opposite - sorry!! I think you mean the opposite of a thin, stone baked pizza.

I think you mean a tin baked pizza. The dough is pressed into an oil lined tin and is crispy and very very light but not paper thin. The dough is often 1-2cm deep and very crispy on the outside but feather light in the middle with lots of bubbly air holes. It’s lighter than a stone baked pizza where the dominant factor is the topping on a thin, bendy base.

and it tastes more,unhealthy, is the only way I can describe it?! Def more oil in the dough. It’s more like a ciabatta base than flatbread.

Pissasaladiere

You could try a pissasaldiere base. They are much lighter and crispier that normal pizza bases.

Its about putting it in a tin and putting more oil with it. Unfortunately shop bought pizzas started tasting more bland and dry when they cut back on the fat and salt

Same with pizza hut, they used to have lovely deep pan pizzas when you ordered a deep pan but they cut back on the oil so it became quite dry and bland

Thank you - so many suggestions to try out!