Just a few suggestions. The "crispy crust" looks to have cornmeal...would you know if that is the case?
Switch from bread flour to all purpose ( KA is you can find it)
Increase yeast to .3
Shoot for 43 ( dry crust) to 48 ( little more moist ) hydration
Get the dough out of the mixer at 78 to 80
Ball and put into the fridge w/o the 20 minute delay
Go for 48 hours and take your fridge temp from 50 to 36(ish). 48 hours is a minimum for flavor and crispness
Let ball warm up 45 minutes before using
The "cripsy" pizza has a sheeted dough, you are not making the same style. You can use a roller or sheeter to get the thinness. Then dock.
Make sure your sauce is fairly thick, you don't want a watery sauce.
If the cheese is an issue and you don't want it brown, switch to a 25% low moisture part skim mozzarella and 75% whole milk low moisture mozzarella ( for the test pizzas) with a 28-35 day age.
Set the oven up at 450 and if you are using a deck oven, adjust so more heat is applied to the deck as opposed to the chamber. Cook for the first 10 min on the deck and move the pie to a screen. Watch this part, as soon as the crust is brown switch to the screen. This should reduce or eliminate the black spots. Also, keep the deck clean ( no burnt up cornmeal or cheese as they can put so e blackness on the crust)
If you think the crust you like has cornmeal, take the semolina to 10% and cornmeal to 6% as starters....
My 2 cents....