Hi, I have a NY style pizzeria. My pizzas dough are thin and crisp. I use high gluten and proteine flour and use blodgett oven with stone. I want try other pizza option like the one of the pictures. The dough is more soft and a little bread like. Help me with this formula, type of flour. ?

If you will provide us with your present dough formula and procedure I will be glad to change it up to produce more of the characteristics which you are looking for.
Tom Lehmann/The Dough Doctor