On Mon, 22 Sep 2008 16:29:05 +0100, "Mungo \"Two Sheds\" Toadfoot"
> wrote:

>Having discovered the joys of http://www.pizzamaking.com/forum/ a while back
>I am now quite capable of successfully making various kinds of extremely
>tasty pizza crust. I would, however, like to make a crust which is fairly
>thick, but still light, and soft and chewy. Something like a bagel, I
>suppose, but lighter.
>
>How would I go about getting a soft crust? Hot water in the oven?
>
>Posted to the Merkan group also, because who knows more about pizza?

I normally ignore crossposted messages but it seems you aren't getting
any help and you seem to be ok.

The dough you describe is typical of a Chicago pizza that's been made
with a bit too much dough. Many people even in Chicago don't like
deep dish pizza. I personally like any pizza that's been made fresh.
Thin or thick.

To get the results you're looking for use the dough recipe in the link
I've included at the end. It says to make the dough 1/8th inch thick.
For what you're looking for I might suggest 1/4 or even 3/8th inch.
Experiment to see what you like. It will work. I've used the recipe
hundreds of times. I've used commercial pans, jelly rolls pans,
baking sheets etc. The best results have come from cast iron
skillets. The recipe will give you 3-4 pizzas using 10 inch skillets.

http://www.pizzamaking.com/deepdish.php

Lou