When you say "crunchy", I take that to mean "cracker-like" and that it doesn't rule out "chewy" or "crispy". Is that correct? By "decent crust", I take that to mean a fairly decent sized rim. Is that correct? Also, do you favor a sweet crust or one without sugar? And can you tell us what kind of flour you have available to you in Australia to use and what equipment you have to make the dough (e.g., a mixer, food processor, bread machine, etc.) and to bake the pizzas (e.g., pizza stone, pan, etc.)? Finally, do you have a decent scale?