Chau/Nick, out of all my flour and oil testing, I spent the most time between 2-3% oil with 100% All Trumps, and, unless you barely kneaded it, it was leather city. I was, at the time, kind of high on the hydration side of things, though, and increased hydration with AT definitely results in both toughness and lack of crispness, so... maybe, with less water, a combination of both tender and crisp might be achieved. Still, based on my experience with 3% + AT, I'd start with 4 and go higher. Here's where I'd start my testing
For all my tests, I would go with an overnight cold ferment and keep the kneading to a minimum to try and encourage a more rustic/uneven crumb.
Edit: Oh crud, do you think there's a chance these might be steam ovens? Someone, somewhere has got to be using steam for pizza, and that steam would definitely go a long way in creating a brittle 'baguette' like crust.