i guess you've never had pizza in rome then! well-cooked doesn't mean 'non-crispy'.
more a matter of taste rather than right or wrong. if you like thin crispy pizza bases (or thin and non-crispy - though i'd argue that the line between thin and non-thin is precisely where it becomes crispy) then that's up to you.
i prefer normal thickness pizza bases (neither thin nor thick) and like them to have some chewiness factor.
I visited Rome twice, in 1970 and in 1974. The restaurants were alright but not overwhelming. I prefer the cuisine of the Toscana (Pisa, Viareggio, Pietrasanta) AND I think that the cuisine of Milano is better than the one of Rome
A thin pizza base that was crispy all over the bottom where the toppings lay (and not just the outer crusts) would not be ideally cooked, it would be distinctly over-cooked, even in Rome.
Wolli - don't take this the wrong way but no wonder you think Swiss cuisine is so wonderful if all your other dining out experiences were in the 1970s...
I also made interesting dining out expériences in 1980 1981 1982 1983 19841985 1986 1987 1988 1989 1990 1991 1992 1993 1994 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 and Swiss cuisine is a mix of local cuisine, German cuisine, Austrian cuisine, Hungarian cuisine, Italian cuisine and French cuisine
Is it possible to sort this list into terms of which places do or do not use wood burning ovens? To be honest, of the pizzas i've had in Zurich, all that were cooked in a wood oven were rather good and about even for quality. A wood oven seems to be a primary criteria.
The secondary criteria...which applies to almost any restaurant on the planet...is if the menu pages are hard laminated.
One of my favourites is Pizzeria Grottino on Stampfenbachstrasse in Zürich (close to the Hilton and Beckenhof). The owner, Jimmy, is a very friendly and frequently comes over to chat to guests and will sometimes offer them a free coffee or grappa. Rather than the pizzas being prepared out of sight and off stage in a kitchen, the wood burning oven is actually visible to all. Prices are moderate (by Swiss standards) and quality is above average. I've never been disappointed.
Thanks to Raphael Huber, the diversity and the choice in Zürich has improved, the Quality of the Food has remained the same, the Service has become worse
Restaurant Rosso in Hardbruke. It's a bit hidden the place around the train station. Go and you will surely not be disappointed. My favourite for pizza here!
While it may not be "outside the city" Rosso near hardbrucke is a good enough reason to eat pizza in the city! It's a bit cliche but Santa Lucia is also really good for a chain italian restaurant.