I don't think if it came out tough or chewy you over developed the dough for
the amount of gluten in it. The combination of ap and cake flour makes for a
very low gluten level. More likely it didn't get to rise long enough.

John, here is how I make pizza. I originally posted this over on a.b.f:

Hey All,

Van asked what was on the pizza. So I will share the recipe. I can't give
you the pizza dough recipe because it is a look and feel thing. I can tell
you how I make it.

I start with two large pinches of yeast added to 20 oz of bread flour. I
like Cresota brand. Three pinches of coarse sea salt. Mix well, add enough
hot water to make a shaggy mass. Let sit for 15 minutes. Add 1/2 cup of good
evoo and knead until smooth. This will take 5-10 minutes on a kitchen aid.
You may have to add a little water. Puck a small bit out and see if it forms
a window. Add 1/3 cup of stone ground cornmeal. You have to use stone ground
cornmeal regular cornmeal will just cut the gluten and leave you with the a
hard tack like crust. Knead until just combined. Form into a ball and let
rise until double. Knock down. Divide into 5 oz balls and let double again.
Knock down and roll into 9 inch circles. Stack with cake cardboards. Keep
warm if making right away. Put in plastic bag and chill for up to 4 days.
Warm to room temp before using.

Heat oven to highest heat with pizza stone or quarry tiles in it for atleast
a hour before starting pizza baking. I like to get all the cheese grated and
ingredients preped during this hour.

I then hand stretch the dough to about 12-14" on a floured granite surface.
I then transfer to a cornmeal dusted peel.

For the pictured pizza:

Dots of pureed garlic. Danish Fontina cheese, smoked provolone, whole milk
mozzeralla, buffalo mozzeralla, and asiago cheese(less is more here). Sliced
roma tomatoes and sliced artichoke bottoms. Then a dusting of pecorino
romano. Shake the peel to make sure the pizza slides.

Slide pizza onto stone and bake until cheese is nice and bubbly. This will
normally only take a few minutes.

When it comes out slice on cutting board and then transfer to serving plate.
Squirt on some basil olive oil. Sprinkle on a little salt. Eat. Repeat.

Chef