If I'm not mistaken, the way to get a crisper crust is rather simple. Try these steps:Eliminate oil in the dough altogether (if you must have olive oil in your recipe for it's texture/flavor, try using a small amount in your sauce), and increase the salt to at least 2%. (You may even consider using 2.25%). Salt not only controls yeast but also toughens your gluten strands. This may effect flavor, so you might try adjusting the amount of yeast or slightly raising the temperature you proof at to compensate. If you want a crisp crust, avoid the use of fats/oil or sugar in your dough. These ingredients tenderize gluten.