Serious Eats - seriouseats.com

well, chewyness is also characterized by how much your hydration is as well as how much fat or sugar u put in, the kind of flours u put in. personnally i'd use a good bread flour with good protein content, I dont like AP flour because I usually have to knead harder to get after together. I'd bump the water up to 65% or more. Go with 2 percent salt (dont go byond that). a lil olive oil. Crank the oven up as high as it can go. Get ur pizza stones or bricks. U should have a darn good pie :)

right, if u were guna ferment your dough for 24 hours in the fridge.. u dont really need to knead the dough that well.

ok a little advice.. the reason why your pizza is a little limp and thin i believe is the oven's fault. the bottom has little or close to no rise so i think theres a heat issue there.. maybe brick or quary tiles would be good to put at the bottom of ur oven. other than that thats a good lookin pie

too salty? yea, salt is good for flavor but if u put too much - it kills the yeast. theres alot of variables as to why it wouldnt rise..but since u mentioned salty. perhaps theres too much. salt should be around 1.5 to 2 percept of ur recipe. good looking pie tho!

@JH Ford: hey, its an indoor oven. lol
And thanks everyone for the comments much appreciated!

i have a dog named Sheep

wow, looks good!

uh... thats a very fear factor moment when u have to go head to head with a pizza shake

ahaha.. can't stand the spider pizza. couldn't stop laughing..

the city will suffer a great loss if ever he decides to move...again.

i wanna lick my monitor!

its our version of mcdonalds (although i do prefer mcdonalds to jollibee).. Its a fast food burger basically.. thats it. I don't really remember when i last ate there.. I think i was 12