Cooking thicker pizzas

[mike]

hello all! has anyone seen a wood-fired oven used for thicker and heavier pizzas? here in seattle people are very fond of thin crust naples-style pizza... but in the farming country of eastern washington they want their pizza to be more substantial.

so i'm curious about using a wood-fired oven for pizzas with more topping, such as american style or thick-crust pizza.

1. cooking time: how much longer does a thicker pizza need?
2. temperature: do you have to cook at a different temperature?
3. technique: are there any other differences in how the pizza is made?
4. restaurants: is anyone currently doing this?

mike