Deals.Woot

Chewiness means gluten, so you need a fairly high protien flour, water, and a lot of kneading to form the gluten. Also, you'll need salt, a bit of sugar (ie. yeast food) and of course, yeast.

Unbleached flour is generally higher in protien than bleached. If you are otherwise happy with your current pizza dough recipe and it uses bleached all-purpose flour, try using unbleached instead. If you're already using unbleached all-purpose flour, try replacing part of the all-purpose flour with bread flour. Regardless, make sure you knead the dough well, not just until it is no longer sticky (and by hand, not just in a mixer with a dough hook).

Daughter#2 is at her mother's place until Wednesday evening, so I don't have a recipe handy.

cont.

Instructions
1. Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil, stir again. Add flour, stir until dough forms & flour is absorbed. Turn out on to a flat surface, knead for about 10 minutes.

2. Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

3. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area,allow to rise for 1 to 1 1/2 hours.

4. Preheat oven to 475 degrees F.

5. Spoon 1/3 cup sauce on dough, spread to within 1 inch of edge. Distribute 1 1/2 ounces shredded mozzarella cheese on sauce. Place toppings of your choice. Add a bit more cheese on top.

6. Cook until cheese is bubbling & outer crust is brown.

Continued-
If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.
Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.