If you are looking to make a softer, more tender eating crust try adding fat, either as oil or shortening to the dough. If you add 6% fat (based on the total flour weight) you will get a softer eating crust with reduced chew/toughness, especially in the edge portion. In new York that toughness in the edge is a desirable feature, but in other market areas it is not. I've seen the fat levels as high as 15% in some pizzas crusts that had a very tender eating characteristic. One more thing, if you use oil, be sure to reduce the amount of water added to the dough by the same amount as you are increasing the fat content. Failure to do this can result in an excessively soft, and sometimes difficult to manage dough.
Tom Lehmann/The Dough Doctor