This slice right here is a perfect example of what I am trying to accomplish in the "Aficionado" pizza handle.

It puffed up to over and inch tall and is full of gaping bubbles. So much so that you can actually see clear through to the other side. You won't see this in a pizza that you buy from a chain store. Theirs has a tight crumb like white sandwich bread. That is definitely not Aficionado pizza. In order to accomplish this high-rise pizza-handle you need to have the right kind of dough and you also need to bake the pizza directly on the hearth in a really hot oven. For more info on this refer back to the dough and hearth baking part of the blog.