More water (higher dough absorption) will, within reason, actually allow the crust to bake faster, and the more open crumb structure will create a better thermal break between the deck and the toppings resulting in a crispier bottom crust characteristic. If you want to have a crust that is softer and more leathery you might try forming the pizza skin with the used of a rolling pin. Use of the pin will to a greater extent, degas the dough, reducing the effectiveness of the thermal break and allow more heat to pass through the bottom crust where it will be dissipated as steam when it reaches the sauce and toppings which are all roughly 90% water. This results in a more dense bottom crust that is not baked out as well, and it has a thinner actual crust formed on it which begins to absorb moisture from the more moist inner crumb portion of the crust very quickly after baking resulting in a tough, leathery eating characteristic. As for cracking of the crust, this is more common with a lower absorption dough. I don't think changing to an A.P. flour will help, but if you want to have a softer internal crumb structure and more flexible crust characteristic I would suggest increasing the fat/oil content of the dough to something it the range of 4 to 6% of the total flour weight.
Tom Lehmann/The Dough Doctor