How do I get a chewy crust from homemade pizza dough?
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.