Could someone offer other suggestions to get the crust a bit more crispy?
Sure, but it would help if you could detail more about your current dough formula, methods, oven, stone, and bake time since there are many ways to attack this from.
You could parbake the bare crust for x minutes, then pull and top it, then return to the stone so the toppings don't burn.
Are you preheating the stone for a least an hour or can you get your stone any lower and closer to the heating element? Getting the stone to the max temp your oven will allow may help to even out the top and bottom, and overall bake time.
Using less dough for a thinner crust might speed up the dough's bake time compared to the toppings.
Using cold vs room temp toppings might delay their cooking, and burning, a bit.
All these are just general ideas using your present dough formula. Sometimes the best improvement comes from an adjustment in your dough, which can be minor but have a major efffect. There are some very knowledgable NY style folks here that can chime in once your methods are known that I'm sure will help your efforts.