It would also help us if you could provide us with your dough management procedure. This is everything you do with/to the dough from the mixer to the time it is used. Be sure to include temperatures too as it can have an impact upon fermentation, which can impact crispiness. What we typically look for is something like this:Mix the dough just until it takes on a smooth, satiny appearance; finished dough temperature is usually in the 80 to 85F range; take the dough directly to the bench for scaling and balling; wipe dough balls with salad oil and place into dough boxes; take dough boxes directly to the cooler and cross stack; allow dough boxes to remain cross stacked for 2.5-hours, then down stack and nest or lid the boxes; on the following day, remove a 2 to 3-hour supply of dough from the cooler, leaving it in the closed boxes; allow the dough to temper AT room temperature for about 3-hours, or until the dough temperature reaches 50 to 55F; take the dough to the bench for shaping into pizza skins as needed (Note: use of a sheeter/roller is not conducive to making the crispiest crust unless you allow the dough to set for 20 to 30-minutes after forming). One trick that I have used is to use the sheeter to open the dough only to about 2/3 of the finished diameter, then finish opening it by hand to the finished diameter. This provides for a very crisp crust characteristic without the need to allow the dough to rise after forming. If you bake the pizza on a screen in a deck oven you can improve the crispiness if you "deck" the pizza for about 60-seconds before you remove it from the oven. This is where you remove the pizza from the screen and allow it to bake right on the hearth for the final 60-seconds. As for your conveyor oven, assuming it is an air impingement oven, do you know what the top and bottom finger profile is?
Tom Lehmann/The Dough Doctor