Everything you did seems to be in order, except that I think that 3% salt is too much. However, if you like a lot of salt, I won't attempt to encourage you to use less. There is nothing wrong in adding a pinch of sugar to the yeast as it is being rehydrated. You just don't want to dump all of the sugar in with the yeast in my opinion.
The best and easiest way to get a less crispy crust with a given dough recipe is to bake the pizza at a higher temperature for a shorter period of time. When a pizza is baked at a lower temperature for a long period of time, as you did, the usual result is a drier, crispier crust. That is the result of moisture in the dough being driven out by the long bake and the effects of the heat on the protein in the flour. If you increase the bake temperature, less moisture will be driven out of the dough. In your case, I would increase the oven temperature to its highest setting, which is around 500 degrees F or so for most standard home ovens. I would also use the lowest oven rack position, or possibly one level up depending on your oven. I think that these simple measures should solve your problem. If not, keep good notes of what you do and come back for another diagnosis.