Two options come to mind, you have room to increase the IDY slightly. You can take it up to 0.375% and still be within the normal yeast range. This will provide additional leavening to the dough for a lighter, less dense finished crust. If your dough management procedure allows, you could also increase the finished dough temperature by a few degrees to speed up the rate of fermentation, thus providing for a lighter finished crust texture, or you could just allow the dough skin to proof/rise (maybe 10 or 15-minutes) between shaping and dressing/baking. This is how we impart the characteristic lightness to bread and rolls.
Tom Lehmann/The Dough Doctor