RE: Pasta Pizza
YEars ago, I tried to make my own spaghetti pizza at home. I tried it a bunch of times. The first few time,s the pasta wasn't dry enough, and it slithered all over the place. I tried so hard not to have dried out pasta, it was too wet.
Finally, I make the flat pizza using a deep dish pan and made the pasta in the same manner one would make a spaghetti casserole. It finally worked, except the dougn, which was perfectly crisp in the bottom, was too thin to hold it in your hand. The weight if the spaghetti bent the pizza in half. You had to eat it with fork and knife, which was fine, just not my speed.
At that time, I was trying to make all sorts of pizzas, including Hawaiian, Mexican, eggplant parmeggiano, and more (even a Gyro pizza which was a not a red sauce based pizza. It was more like a white pizza with gyro meat, fresh tomatoes, onion, feta, and some dollops of tzatziki sauce aded after the pizza was finished cooking). Finally, I decided that, when making pizza at home, I'm better off with more traditional pizzas. Mostly, because I make my pizzas NYC style, and those other pizzas have too much stuff on them for the thin Neapolitan crust I like. I found, to make pizzas with a lot of toppings, the crust has to be thicker. Which is ok if you've used good ingredients (I enjoy Chicago style too).