Crazy.
Though yes, often less is more.
We don’t like the crust doughs used by most places anymore. They have dough conditioners in them. I’ve resorted to making my own dough and sauce from scratch. The cheese needs to have a high fat content too. It should get an oily sheen coming out of the oven. We gat a fast oven from a restaurant supply company when our old hunk of junk died. Everything is brick lined and cast. We had to brace the sub floor for the weight. 1,100 pounds the crate said.