I'm looking for a good pizaa dough recipe. I like my crust on the thin side with just a bit of chew, Not too crispy. My recipe works well, but I'm wondering if there is better ones out there. I plan on making the dough at lunch and letting it rise until I get home, then split up for indvidual pizzas. I live at a high altitude and have noticed when I make bread, naan, pizza, etc...it gets way to crispy. Any advice to keep it on the chewier side?