How do I get a chewy crust from homemade pizza dough? There's a local pizzeria that makes a crust I really like and I'm trying to figure out what I'm doing wrong in reproducing it. The crust (under the toppings) is about a 1/4in thick. If you look at it as a cross-section, there's a thin layer of cooked crust topped by a more soft, doughy layer, almost like a "dumpling". Looking at the bottom, the crust is medium brown on average.

The dough is homemade, rises for about 2 hours, worked into a crust (about 1/4in thick), and only sets long enough for me to top it. I've tried cooking on a pizza pan, a stone, a cookie sheet, 350, 400, etc. 

CLARIFICATION: The dough that I made is NOT from the pizzeria. It's from a recipe book on pizza doughs.

CLARIFICATION 2: The specific part that I'm trying to reproduce is the "doughy" part. If you look at the pizza from the side it has a layer of what appears to be "not completely cooked" dough. No air pockets/bubbles/etc, just dough. I know I'm not explaining this very well, I apologize. 

Any suggestions?
In general, you're going to be unable to reproduce pizzaria crust at home oven temperatures.  They are most likely baking their pizza at between 600F and 800F for only a few minutes, which produces a crust texture you can't achieve at 400F or even 500F.

This is the reason so many people are trying things like turning backyard grills into ad-hoc pizza ovens.

However, these general tips will help:


use a pizza stone and put the pizza on the stone directly
heat the oven to 500F for at least 1/2 hour, with the stone in it, before baking
roll your pizza dough very thin
don't put a lot of wet toppings on it


You also might want to consider cultivating a sourdough pizza crust, which will be chewier than one risen with commercial yeast.