Kaca, a few things. First, we have forum members in Brazil making pizza with bread flour, which, at around 12.7% protein, is the ideal level of protein for NY style pizza. Now, from your previous posts, it sounds like you're outside the urban areas where these types of flours can be found, but I would still do a little more digging, since the protein content of the flour is very important to the quality of the final product. What protein level (grams per 100 gram) is the AP flour you're using?
00 Pizzeria flour is available in Sao Paulo. Perhaps you could find a company willing to ship you some? 00 flour is far from ideal, but it's better than AP. Member andreguidonhttp://www.pizzamaking.com/forum/index.php?action=profile;u=7696
just opened a pizzeria in Sao Paulo, so he's probably quite busy, but I would drop him a line to see if he has any ideas about sourcing flour. He's making/selling Neapolitan pizza using 00 flour, but if you can get your hands on his flour, that would, as I said, be a big step up.
No offense to tinroofrusted, but I would definitely not use the recipe he linked to. The water content, while appropriate for a higher protein flour, when used with AP, will give you a dough that's far too wet. Also, if I'm hearing you correctly, you've been to NYC and are familiar with the style. That particular recipe, with the amount of dough it uses, produces a crust that's far thicker than traditional NY style pizza. The recipe you're using, with your present flour, is a better choice. We can get you a softer, more pliable pizza without adding more water or creating a thicker, less authentic crust.
Hard crusts are caused by a variety of reasons. The biggest culprit is typically oven setup. If you bake at too low a temp, the crust dries out and takes on a stale quality. How hot does your oven get? Are you baking on a stone? If so, how thick is the stone and what is it made of?
The next biggest culprit is flour. Unmalted flours are notorious for making hard, stale textured crusts with longer (4+ minute) bake times. Even if you do find bread flour (such as 00 Pizzeria flour), in Brazil, it most likely won't be malted. The malt in flour helps to break down the dough and tenderize it. It also creates sugar so the crust browns faster. You can compensate for the lack of malt with a few tweaks to your formula, though. In the recipe you're using, double the sugar and triple the oil. Both will go a long way in compensating for lack of malt in the flour. Lastly, you can further compensate for the lack of malt by extending the fermentation. I would start with refrigerating the dough for 4 days- no less, no more. For 4 days, you'll most likely need to tweak your yeast a bit. Try going with 3/4 t.- but watch the dough and make sure it doubles by the time you stretch the skin. If it doesn't double, next time adjust the yeast up, and, if it goes well beyond double, adjust the yeast down.
Fermentation is the third culprit. The dough needs to double prior to stretching in order for it to produce the right amount of oven spring. Oven spring produces tenderness in the crust. The dough also needs to double to produce a skin that can easily be stretched. The last tweak to the recipe- go 3 hours out of the fridge, not 1-2. Colder dough takes longer to bake- longer bake time, drier crust, harder.