I've been using Pete-zza's Round Table replica recipe from page 13 in the RT thread in the American section. I can't post hyperlinks so I can't link directly to it.
It is an excellent recipe, and the pizza tasted great. However, after I made it last night, the outside of the crust was very crispy on the outside, and that's not the texture I was going for since RT's is chewy all around. I baked it on a Fibrament stone at 500 degrees. I used SAF instant yeast, gold medal better for bread flour, and vegetable crisco. Should I not use a baking stone if I'm going for a chewy texture, or do I need to modify the recipe? Thanks
Oh, and let me also add that I searched for something similar to this, and I found several people saying that yes, you can get chewy crust baked directly on a stone. So I assumed I was doing something wrong.