Pizza dough problems

if anyone cares...i tried the pizza dough from Artisan bread in five. it sat in a tub in my fridge for a week since my oven broke, but the results were almost exactly what i was looking for..chewy dough on the outside. I think it's a combination of longer proofing, slightly more liquid and flattening by hand instead of a rolling pin that helped. thanks for all your help

how long do you cook the pizza? Perhaps you could shave a few minutes off and save it form being too crispy. Also I think that chewy crust can only be achieved by a wood burning oven

I love the dough recipes from Mark Vetri's "Rustic Italian Food." He has a Roman-style dough which is crispy and more cracker-like, and a Neapolitan dough which may be what you're looking for: it can be shaped fairly thinly yet retains its chew. I think the secrets are a good bread flour, using a starter, and a long slow rise in the fridge overnight. Here's a link to Vetri's Mortadella Pizza, which uses the Neapolitan dough. FYI, you may need to add an additional 30gm or so of water if the dough seems a bit dry.
http://www.seriouseats.com/recipes/2012/02/marc-vetris-mortadella-pizza.html
BTW, your dough should be fine on the counter covered with plastic wrap or a clean tea towel. Hold it on with a rubber band around the rim of the bowl if you are concerned that the wrap will slip off. Mist the top of the dough with water or oil if you like. Mangia!
Vetri has a pizza restaurant here in Philly, and going there is on my list. Not gonna happen this Mothers' Day, alas...

will try one of the above recipes and take your two suggestions into consideration. will my dough be okay on the counter for a few hours covered lightly in plastic wrap? i've had issues in the past where it would try out sligtly if not covered...

What is the temperature of your dough at the time of shaping the pizza base? I assume that you are shaping it the correct way by hand and not with a rolling pin, right?

I've begun using Peter Reinhart's recipe for Neapolitan Pizza Dough (http://www.thefreshloaf.com/recipes/pizza). He was my Breads chef in culinary school, and I trust every recipe he writes because each is so thoroughly tested. Baking at a high temperature is fine; just be sure that you are not baking it too long. I suspect that the latter may be your problem. Too, don't overload your pizzas with sauce and toppings. Italian pizzas are very spare in terms of both, which certainly reduces the baking time.

I would look into doughs with a higher hydration and longer proof. The secret to the chew in a lot of Italian breads is the moisture content (think focaccia). I've used the Tartine method for artisan breads for a while and I'm always very happy with the outcome. Working with these doughs can be slightly difficult, but its worth it.

Daniel, I cannot tell why you're having so many problems with your pizza dough from the clues you've posted. But I can recommend my virtually fool-proof pizza dough recipe. In fact, your dilemma prompted me to post the recipe here https://food52.com/recipes/35780-anna-teresa-callen-s-pizza-and-calzone-dough. Give it a try and let me know how it works out.

I have had success with this crust - by patting it round and thicker, it comes out chewy. When rolled out thinner, it is crispy. https://food52.com/recipes/21944-grilled-martini-pizza-and-a-party

I have made the best "deep dish" pizza dough by using the recipe for the master loaf from Artisan Bread in 5 Minutes A Day and letting it rest in the refrigerator for a couple of days after rising, before using. When ready to use, I get what I need, let it rest at room temp about 15 minutes, and pull/stretch it into shape. The recipe, best I can recall from memory, is 6 cups flour, 3 cups lukewarm water, 1 tbsp yeast, 1 1/2 tbsp kosher salt. I sometimes let it rise for an hour before I top it if I want a "breadier" pizza. When I want thin 'n crispy, I use Mark Bittman's recipe from How To Cook Everything.

Are you adding any honey or olive oil. It makes a giant difference?

It sounds as though you may be stretching it too thin. Try patting the round of dough out with your hands to a thickness of about 3/8".