You definitely don't need to add more sugar/oils. I managed to get a crumb similar to the one you are describing by using unbleached all purpose flour and one of the many NY style formulas. I used 62% water, 1% oil, 1.75% salt, and no sugar. I baked the pizza in a pan placed on a pizza stone in a oven just over 500 degrees. I used a standard issue $4.00 Wal-Mart oven thermometer to tell me when my standard issue apartment oven was at the right temperature. (I only preheated for about twenty minutes.) The dough was proofed at room temp for a few hours, rested in the fridge for about two days, then allowed to sit a room temp for about and hour and a half before baking. (I slapped and tossed the dough as soon as I took it from the fridge, then let it sit on a pan in a cold oven.) I baked it for about ten minutes, turning it once during the process. The result was a pizza with a flat, floppy, fold-able body and a rim with a soft puffiness and a size comparable to a "speed-bump". The dough was perfectly golden brown, the skin slightly crispy and the flavor was excellent. One thing I've learned about the finished texture of a pizza is how several different factors play into it. For example, too low a hydration (below 55%, very little oil) can make a finished dough stiff and cracker like, but believe it or not a high hydration (above 65%) can do the same thing. (Though a higher hydration dough will most likely not be thin like a cracker, the bottom can be almost as tough as one.) One reason a high hydration dough can be stiff is because the more water in a dough, the longer it will take to bake in a home oven, which results in the bottom being very tough.(This is generally not a problem in professional settings, where the oven temps in Neapolitan/artisan shops are around 800 degrees and the pizzas cook much faster.) I've found one way to achieve decent results from a high hydration in a home setting in a home setting is to excessively proof the dough at room temperature, creating an excess of carbon dioxide which in my experience makes the dough light and airy enough to avoid a stiff crumb. That brings me to this point - you should use a formula that will allow carbon dioxide and natural sugars (converted from starch) to tenderize the dough, not added sugar or excessive oil. I would recommend raising the water to around 62-63%, slightly reducing the salt to around 1.8%, keeping the oil the same and not using any sugar. Proof the dough for a few hours at room temp before you put it in the fridge to ensure your yeast is active and to begin the process of breaking down the starch. (If you use sugar and go straight to the fridge with the dough, the yeast is almost dormant, therefore most likely converting only the simple, added sugar, right? This will most likely result in a flavor lacking in complexity. This is actually preferable in a lot of professional settings, as many customers may prefer a somewhat neutral dough that allows more flavor from the sauce and toppings. Myself I want a dough that packs a little punch.) Following the aforementioned formula is, so far, the closest I've come to achieving a Neapolitan/ NY hybrid style pizza at home. (Though I must admit, the excessively gassed "artisan" style pizzas that I made with hydration levels of almost 70% were delicious, though the texture - floppiness, foldability - was not the best. ) Without an oven that can reach 800 degrees, one has to rely on carbon dioxide and natural sugars to get results, which generally means at least some proofing outside of the fridge.