I went into my kitchen and weighed all the ingredients used in your recipe, including the rosemary (which I cut fresh from my rosemary bush), and concluded that your recipe cannot work as recited. If you are using 1 1/4 c. all-purpose flour and 3/4 to 1 cup water, you will end up with a hydration level that cannot work--it will be like a thick soup. I suspect what you may have been doing but didn't report is that you add more flour to the processor bowl during kneading to get a dough ball that you can handle and work with. If that's the case, then it is not possible to diagnose your problem since we have no way of knowing the actual composition of your dough. I calculate that if you used a total of 1 cup of water, you would need about double the amount of flour you indicated.
Apart from the above, I have some other observations about your recipe. You didn't indicate whether you proofed the ADY in warm water (maybe 1/4 cup?) before adding to the rest of the ingredients, or whether you just threw the ADY into the food processor along with all the other ingredients. If it was the former, then you would get poor fermentation and your dough and crust quality will be subpar.
When I weighed 1 1/4 cup of flour (I scooped the flour from the flour bag using 1 cup and 1/4 cup measuring cups), I got 6.6 ounces. If that was anywhere near correct, then your salt level is at 3% by weight of flour. That's excessive--what I call being in the "danger zone" for the type of pizza dough you are making (above 2.3% salt). Excessive salt will slow down the rate of fermentation because of its effects on the yeast. It will also excessively toughen the gluten. If you used 0.24 ounces of ADY (about one packet), that comes to 3.7% by weight of flour, which is also very high. A typical range of ADY for a NY style dough is 0.25-0.375%. You can go above that, and there are NY style dough recipes that do that, but it's not necessary for a New York style. I calculate that the amount of sugar, at around 5.3% by weight of flour, is also high. As with salt, yeast doesn't like high levels of sugar. In this instance, the amount of sugar is more likely to manifest itself in the form of a rather sweet crust. The amount of olive oil, at 7.5% by weight of flour, is also high. At that level, the crust should be soft and tender, not cracker-like.
I suspect that the excessive readings I am getting from your recipe is because the amount of flour is incorrect for the amount of water you have been using. By doubling the amount of flour, the readings would decline and fall in a more normal range in most, but not all, cases. At double the amount of flour, you would also end up with a total dough ball weight of around 21-23 ounces, depending on the amount of total water used (3/4 vs. 1 c.) That amount of dough would be enough to make a typical 16-inch NY style pizza.
You may want to revisit your recipe to see if you made an error in reporting it or whether you made changes to it that you didn't report. If we can clear that matter up, then we can take a new look at what you have been doing to see if we can put our finger on the problem with the cracker-like crusts you have been getting.