Chaz, this screams long baked pizza. After my trip to Zuppardi's in New Haven, with their 10+ minute bakes, I've tempered my feelings about long baked pizza a bit. I still feel that you pay a bit of an oven spring price with longer bakes, but, in the right hands, they can be puffy and crisp. I do think, though, that what Zuppardi's does is incredibly difficult and that people can't throw some dough together, bake it for 10 minutes and expect something Zuppardi-ish. 10+ minutes is more along the lines of a crispy bread- and that's kind of a different skill set.
My best guess is that it's a 10 minute pizza, and that's where the crunchiness is coming from.