Thanks for the clarification.
If my math and calculations are correct, I got the following for your dough formulation:
100% Flours, 15.51 oz. (13.3 oz. KAAP, 2 oz. GM whole wheat, and 0.21 oz. Hodgson VWG,)
61.3%, Water, 9.5 oz.
0.43%, ADY, 0.07 oz. (1/2 t.)
1.59%, Salt, 0.25 oz. (1 ¼ t.)
0.71%, Italian Seasonings, 0.11 oz. (1 T.)
2.27%, Garlic Powder, 0.35 oz. (1 T.)
1.96%, Onion Powder, 0.30 oz. (1 T.)
Total dough weight = 26.09 oz.
Thickness factor = 0.1025
In arriving at the above analysis, I assumed that your GM whole wheat flour has a protein content of 13.33%, based on the nutrition information for that flour given at the General Mills website. I weighed the Italian seasonings and the onion and garlic powders (1 T. of each) on my MyWeigh 300-Z scale. My numbers may not be the best numbers because my Italian seasonings and onion and garlic powders are not exactly the freshest. But I was mainly interested for now in getting some ballpark numbers. Separately, I used member November’s Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/
to determine the protein content of your blend of KAAP, GM whole wheat and Hodgson VWG flours. The number I got was about 12.66%. As you may note, that is about equal to the protein content of the KA bread flour (12.7%). This suggests that you could switch to the KABF and at least achieve a comparable protein level. There may be other differences in the final results only because your blend of flours is not an exact replacement of the KABF.
As I went through the above analysis, I couldn’t help but notice the amounts of Italian seasonings and onion and garlic powders you are using, and especially the onion and garlic powders. I suspect that the Italian seasonings are unlikely to have a material effect on the chemistry of the dough, but both onion and garlic powders are known to act as dough relaxants, much like professionals use PZ-44 to tame a “bucky” high-gluten dough. The relaxing effects of the onion and garlic powders, especially at the high levels you are using (about 4.2% total), is to cause the dough to open up more during fermentation and result in a softer crust. However, that may work against the chewiness characteristic you are after. It may also be preventing getting a more open and airy crust and crumb. As a simple experiment, you might want to sometime try making your dough without using the Italian seasonings and the onion and garlic powders and see what effect that has, if any, on the texture and chewiness of the finished crust. If your problems are solved by doing this, you can always add back the Italian seasonings and onion and garlic powders, but at levels that are unlikely to have an adverse effect on the dough performance.
You asked for ways to get increased chewiness. There are several possible ways to do that, independent of the above suggestion regarding the Italian seasonings and onion and garlic powders. The first, and most obvious, is to simply switch to a higher-protein flour, such as a high-gluten flour with a protein content of around 14-14.2%. That may or may not be an option for you given that high-gluten flour is hard to come by at the retail level and has gotten more expensive recently, especially when shipping charges are included. But high-gluten flour would be a good option if you have easy access to it.
Second, you can add more vital wheat gluten (VWG) to your flour blend. However, I have discovered that there is a limit as to how much VWG you can add to an all-purpose flour and get the desired results you are after. You are more likely to get better results supplementing bread flour with VWG. In that case, you can use November’s tool referenced above to determine how much VWG to use to get to whatever final protein content you would like to achieve. I would think that 14-14.2% would be your targeted protein content.
Third, you can use a combination of either all-purpose flour or bread flour and semolina flour. Most recommendations suggest replacing up to about 25% of the total flour with the semolina. If this approach is of interest, you might start with 10-15% and go from there. I am not a big believer in loading up dough recipes with ingredients, so I would be inclined to use only the all-purpose flour or bread flour with the semolina flour and not use the whole wheat flour or the VWG as part of the blend.
Fourth, you can use a lower bake temperature and a longer bake time. For example, the bake temperature could be around 475 degrees F. The longer, slower bake will cause the pizza to dry out more and, as a result, be chewier (and maybe crispier as well).
As you might suspect, it is possible to implement several of the above suggestions simultaneously. Or, you can be more scientific in your approach and change only one parameter at a time.
Good luck. If you achieve the results you are after, I hope you will come back and tell us how you did it.