The Twin Cities board has many threads discussing our preferences for one pizza purveyor over another, particularly those of the Neapolitan style.
Saveur's cover story in the May issue is pizza in Naples, and one brief sentence deep in the narrative jumped right out at me. Paraphrasing here: over-stretching the dough is a mistake that yields a thin, floppy center that can't support the sauce.
What would you all make of this in regard to Punch Pizza? Is the repeated complaint about the disintegrating middle of their pie potentially solvable ... a technique error? Not a hallmark of authenticity that we Minnesotans just fail to sufficiently appreciate?
Punch, it's not supposed to be a soggy mess. Why not fix the problem?