A drop in hydration will lead to a slightly crisper product, but the real key is a longer bake time, which means lower temperature. Another trick it to go against all prior pizza knowledge and put the cheese on the bottom and sauce on top.
I could give you dough formulations and processes, but none of what I do in my coal oven is 100% New Haven. I bake hotter and shorter, more like New York Coal, but I top more like New Haven and my finished product looks more New Haven.
If I were you I would try dropping them temperature to 650, using Scott's 1-2-3 dough, putting the cheese on the bottom and the sauce on top, tweak from there. Depending on your hearth material you may need to drop down to 600 to get into crispy bake times. In my experience you've got to get to at least 5 minutes bake time to enter crispy territory.