First off, I would like to thank you for your book! I started watching Tony's videos on making pizzas a couple of years ago (mostly because I was interested in tossing dough) and now that he's got a second book out, it's just wonderful!
I very successfully made the master dough with starter a couple weekends ago and that turned out just great using the two stone method (actually, I have one steel and one stone at the moment). However, when I tried a different recipe using the two stone method, the crust was not as crisp and almost too tough. My question is, in general, what causes the crust to be too tough or chewy once the pizza is baked? I'm sure there are multiple reasons for this, but I'm just wondering if there is a most common reason to target first. Is it more due to the type of flour, the percentages, or maybe extra ingredients? The recipes were pretty different and I'm going to take a closer look at the percentages and how they compare with Tony's recipe.
The learning is the second best part of the process. The BEST part is the enjoying the pizzas ... even the bad ones!