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This is a good idea. It's common for store-bought pizza bases to have a slightly textured surface with ridges, holes, etc. I'm not sure if these are a result of the manufacturing technique or intended for this purpose. |
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I like the idea, but perhaps more important to keeping toppings on would be structural integrity of the slice. If you could keep the pizza surface planar, toppings would be less likely to slide off, as they would a curved pizza surface. Looking around at other products, it seems that the best way to do this is a hard top and lower surface, filled with a lightweight material that resists compression. I suggest a corrugated pizza. In fact, I think I'll take this discussion and turn it into a new idea... |
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Wow, I am writing this a bit after the fact but, pizza dough is usually perforated with a pokey roller thing called a docker before it is sauced except for pan style crusts. |
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