crust bottm is rough, should I use steam?

[sallam]

Greetings

Last week I tried Tom Lehmann's NY style pizza dough, 60% hydration, baked on a 16*18 screen (I don't have a stone). It turned out Ok, but the crust bottom was a bit rough.
Do you think that if I put a pan with some water at the bottom of the oven to generate steam during baking, would that help in giving me a crisp but not rough bottom? I used to do so when baking bread, and it made a nice bread with a thin crisp face. I don't know what effect it would make with Pizza.

Many thanks.

[JimmyG]

Sallam,
Can you describe what you mean by "rough"?
Thanks,
Jim

[sallam]

I mean stiff, a bit hard to the teeth.

[buceriasdon]

Steam is not the solution to your tough chewy crust. If you could give more information about the protein of your flour, your water content and how long you knead the dough, that would be helpful in understanding what your solution might be.
Don

[dmcavanagh]

I'm not really sure what you mean by "rough", but if you are cooking on a screen, a screen leaves the indentation of the screens pattern in the dough. Perhaps this is causing the "rough" sensation you are talking about.