This is somewhat generic advice, but if you are using high-gluten flour as called for by Randy's recipe, you can reduce the chewiness by switching to a softer flour, like a bread flour or a combination of high-gluten flour and all-purpose flour (or some other soft flour). Alternatively, if you are using Randy's recipe to make two 12" pizzas rather than a single 16" pizza, you can shorten the bake time so that the crusts don't have a chance to dry out too much and become too chewy. Another possibility is to use a higher bake temperature and a shorter bake time, which will also keep the crust from getting too dry too fast by retaining more of the moisture in the dough. This is likely to work better for the 12" size than the 16" size because of the thinner crust. Doing this with the 16" size might result in uncooked areas because of the significantly greater crust thickness. As you can see, you will perhaps have to tailor what you do to the size of pizza you are making.
Normally, adding more sugar and oil to the dough will have the effect of making the crust and crumb more tender but Randy's recipe already calls for using those ingredients in high amounts. So, I perhaps wouldn't touch those ingredients. Ideally, you want to stick as closely as possible to Randy's recipe and dough preparation and management steps.