Thank you Mark and Jeff. Mark, I see that Pizzatown is a shared favorite. I only wish I could have tried it a few more times.
Jeff, the stiffness is a bit deceiving. I think a lot of pies are stiff when they first come out of the oven. Most pies do soften up and go limp after sitting a bit. But I agree, for a stiff slice, lower the temp and extend the bake times. These pies in the video were between 8-9minute bakes.
I think there are a lot of factors that go into getting a stiffer slice. Have a strong dough, don't top too heavy, bake it well. I also shuffle the pie between two stones in my oven. This is a great technique because it allows the other stone to (re)charge as one is baking.
And believe it or not, the addition of 10% egg whites goes a long way into a crunchy slice. The closest I've gotten to replicating Pizzatowns crust was with 10% eggwhites, although I pretty sure they aren't using egg whites in their dough. But then again who knows?
I think I may also start experimenting with a bit of rice flour in the dough as I have heard that can help achieve that eggshell crust.