I've never had pizza from any of the places in which this topic is about, but from what I've learned on here, oil is a softener, and not exactly what you'd want alot of to make a cracker-like crust unless the water was very low maybe. I'd also suspect that the flavor people are talking about is from the supposed custom yeast that they are using.
I've been told by friends in pizzerias that there is or was some additive available that makes dough more crispy but I can't find anything on it. They said that they have tried it but didn't like it. The name sounded like crispix or crispex. A tomato pie place opened up here and their crust is crispy even though the pies are not well done. Mozzarella on bottom, cooked halfway on the deck, then tomatoes, then back in on a screen until done. They are more on the thick side TF-wise and the pizza has a strange crunch and flavor that I haven't had anyplace else before. It's not tough, chewy, or crackery, and is more like a biscuit or crispy pastry crust than bread you could say. I wonder if there is any correlation.