Are you working the dough long enough? You need to really work the dough to create the gluten - that's the chewy stuff
An easy way to tell if you're getting it there is to test a small piece: pull/stretch it out tight (like you're making a mini pizza) - stretching it out to create a "window pane" - it should stretch thin without ripping. If it rips, then you need to keep kneading it till you get that "window pane"
HTH
eta: also try using a higher protein bread flour - much chewier than AP flour