Lacking any other information a soft, chewy and fold able crust will result when the pizzas are baked right on the deck of a very hot (700 to 850F) oven. This is especially common when higher dough weights are used in making the skins, such as 12 to 13-ounces of dough for a 12-inch crust for a dough loading of 0.106 to 0.115 ounces of dough per square inch of surface area. This translates to 16 to 17.75-ounces of dough for a 14-inch diameter crust. The use of a rolling pin or sheeter will ensure a suitably chewy crust. For a really chewy crust be sure to delete any oil/fat from the dough formulation. Most of the pizzas that I see made this way are sauced edge to edge leaving not much more than a 1/4-inch of exposed edge.
That's about the best I can offer for now.
Tom Lehmann/The Dough Doctor