Nice idea—zero‑gravity pizza sounds like a mission in itself. First off, you need a container that keeps the dough together; a silicone ring or a magnetically‑sealed bag would do. Then you’ll use a low‑pressure, convection‑style heat source—like a laser‑driven plasma torch that circulates hot gas with fans, so the crust cooks evenly without sticking. For the toppings, you’d pre‑package them in aerosol pods that release the sauce, cheese, and veggies in controlled bursts so the pizza never drifts off. Don’t forget a quick‑cooling stage to solidify the crust before you serve. As for a recipe, think of thin, high‑protein dough, a thin tomato base, and low‑fat mozzarella—less moisture means less floating bubbles. Add a splash of rosemary for that cosmic aroma. Sounds good to you?