Hi, I'm new to pizza-making and I'm looking at all those pics of NY style pizzas and my mouth is watering. I would like to know how you get your crust to be so soft, so that it bends when you pick up a slice. I cook my pizzas on a stone and the bottom is always crunchy and when I hold a slice, it stays horizontal, does not bend. I've noticed that all the pizzas are cooked on pans. Mine are cooked on a stone. Is that why my crust is like that? Also, when your dough is stretched, it has to be very thin in the middle and get thicker as you approach the rim, right?
p.s. my recipe resembles very much those found here, so I'm hoping it's not my recipe's fault.