Would like a softer pizza crust
Yes I know it sounds like a stupid request. I finally found a dough recipe I really like, but are there any tricks to getting the end crust a little softer? It's just our preference. The dough has standard ingredients - flour, sugar, oil, water, salt. I bake usually at 425-450 depending on how much stuff is on it.
I don't use a stone (we bought one years ago but can't find it ha ha). If I did use a stone, would that good expanse of heat help me get the middle cooked faster and get it out of the oven quicker? Sorry if this sounds stupid.
The request also stems from me trying to duplicate a pizza from a shop that closed up in the neighborhhod years ago. Got the dough taste and texture down, just need a little softer edge. The shops here now all bake pizzas that have end crusts that should be registered as lethal weapons.