Thanks, yes we use a pretty wet dough. It's funny though that sometimes it comes out great and somethimes not. We always blame it on the yeast.
There are a lot of variables, so troubleshooting can be tricky. I doubt it's the yeast, though, unless you're using wild yeast, which is an art in itself.
Have you checked out Jeff Varasano's pizza tutorial online? It will only take you a couple of years to read the whole page
But it's worth it.
He gives Franny's a big thumbs-up, by the way.