I've been to 4 restaurants already (with good reviews) and they all serve similar pizzas – they have to be eaten with fork and knife or else they will bend (because one simply can't hold them with a hand) and their contents will most likely fall off.Even cutting them with a knife completely disintegrates the pizza so in the end it turns into a weird salad of dough, tomato sauce, cheese etc.Is this what pizzas are really supposed to be like?
Should pizza be firm enough to be held by the crust
pizza
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Just make the base bigger than you need with the edge pulled slightly thiner than the main base, and then roll the edge inward on itself
You need to have nearly twice the extra width available than what you wish to roll up, otherwise it will unroll. Pinch it down at you go round and it should stay in place. Try not to get olive oil or other toppings on the edge before you complete it, or it may unwind during cooking
Put the pizza tray on a turntable (cake decorating or "lazy susan") to make the task easy. It is sort of a continuous motion of rolling, folding, and pinching down
You can put a little of some contrasting taste (to main toppings) on before you roll the edge, like olives, anchovies, chillies or herbs
BTW in traditional pizza with a properly hot oven, the crust (cornicione) puffs up because it has no topping on it, but this results in a crust that is only slightly fatter than the main base, or just big bubbles that break when you hold it. By doubling up the dough you get a real substantial crust
The bottom of the 8" pan is a bit less than half the size.
For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8π circumferential strip for another 16π, and presumably the 12" dough is for a flat pizza. At 32π .vs. 36π I'd do the whole box, unless your deep dish isn't really all that deep.
I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.
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Best Answer
Speaking as an Italian, both Neapolitan-style pizza (thicker crust on the border) and rest-of-ITaly-style pizza will have a thin center that will normally bend when cut or held; the more so if there are lots of toppings. It shouldn't really disintegrate, that may be an indication of a bad knife, too.
Normally bending dough isn't a problem because you can fold the slice: