Though I do owe you a bit of an apology, as we've recently tweaked the master dough recipe... and I kind of sat on it for a while. Woops. There were garden posts to do and such... OK, today I'll level with you.
You really must use the right flour. A different flour than what I originally said. It makes a big, huge, chewy, crusty difference.
You must use an Italian pizza flour. We managed to get our hands on some real-deal "tipo 00" flour... and it's heavenly. Makes a thin crust light, almost effervescent and deliciously flavorful.
Look for this brand: Antimo Caputo, tipo 00, which can be bought at your local fancy-food shop, Italian grocer or online.
The master recipe is now updated. Phew! Happy pizza-making!