Bread-Bakers v102.n045.18

I've been making my own pizza for years.  I do a double rise, like bread, 
and it's great.  However, there's one pizza store near us that has crust 
that is so chewy it's almost like rubber.  I LOVE it that way, but don't 
know what they do to get it that way.  Is it the fact that the dough sits 
in a tight container, not allowed to rise, but resting for hours??  Does 
anyone have any idea how to get really CHEWY pizza crust???

Barbara Ross