Growing up in Southern California, there was a privately owned Pizza place called Barro's. Their crusts were thick and the outer ridge of the crust was really hearty...similar to what you would find on a loaf of sour dough...a little chewy, a little dark, but very tasty (but it wasn't sourdough). I have tried all kinds of pizza crust recipes, and experimented with different flours, but I just can't get the dough to become a "crusty" crust. What do I need to do to make a crusty crust? Should I use a recipe for a crusty bread? all input welcome! Thanks!