Hi all, I am having a problem with my NY style dough. I am using one of Peetzza's modified Tom Lehman recipies to make 2 12" pizzas. The problem I am having, is the dough is too crunchy/crispy on the bottom and on the edges. What I am trying to duplicate is Papa Johns crust. It is somewhat like NY style, a bit floppy, but soft and chewy. I have tried several different recipies from this site, and like the recipie I mentioned from peet-zza. I have also tried a papa johns knockoff. Both are pretty good, but not quite what I am looking for. I have sat and watched the cook at papa johns make several pizzas. Everything looks the same as to what I am doing, (even the dough ball he works with) except at PJ's the pizza is cooked on a pan. Not perforated either.
I realize there are small differences in the actual dough PJ's works with, and the dough I am working with. I want the crust to be soft, airy and chewy, but not crisp on the outside.
So, my question is, if I cook my pizza in a pan instead of a stone, will I achieve the results I am looking for? Currently once I heat my stone to 500 degrees for about an hour, I only have to cook the pizza for about 5 mins and it is done. If I use a pan, how long until it is done, and would I still cook it on the bottom rack? Judging by the conveyor belt the PJ's pizzas are cooked on, Im guessing the heating element on top is pretty close to the pizza itself.