J&S pizza Natrona Heights Pa

[jsperk]

Hello,

I'm trying to get something close to my favorite pizza joint. I bought a slice today for lunch. It has a nice crunch but the top is soft, it not undercooked doughy. My local store makes prefab pizza and they use a cheese by the name of Oliverio or something 50/50 mozzarella and provolone. Its the same exact cheese. I want to see if they will sell me some.
J&S pizza:
http://i701.photobucket.com/albums/ww16/jsperk/2012-08-22_14-41-10_601.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-08-22_14-41-21_966.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-08-22_14-41-54_998.jpg
 Now here was my attempt at Sicilian. I didn't get the soft doughy top like J&S. Any tips on how to achieve that? Thanks
http://i701.photobucket.com/albums/ww16/jsperk/2012-08-20_14-17-19_241.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-08-20_14-42-40_21.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-08-20_14-43-09_75.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-08-20_14-43-20_975.jpg
http://i701.photobucket.com/albums/ww16/jsperk/2012-08-20_14-44-41_246.jpg[/img]
My recipe
9 inch thick Sicilian. Caputo – same day dough.
Flour (100%):    179.79 g  |  6.34 oz | 0.4 lbs
Water (58%):    104.28 g  |  3.68 oz | 0.23 lbs
IDY (.5%):    0.9 g | 0.03 oz | 0 lbs | 0.3 tsp | 0.1 tbsp
Salt (1%):    1.8 g | 0.06 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
Sugar (1%):    1.8 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Total (160.5%):   288.57 g | 10.18 oz | 0.64 lbs | TF = 0.16