I was curious about the recipe you gave. There is no salt or water
listed? And I do agree, the amount of yeast seems a little
high. I'd love to give your crust recipe a try, but I, too, think
I'll use less yeast. I have a "deep dish" pizza pan that I've had
luck with as far as crispier crusts. I make a dough with boiled
potatoes (recipe in Cooks Illustrated 2-3 years ago, can't remember
which exactly) in the dough. It made lovely deep dish style pizza
crust, and called for I think 2-4 TBSP olive oil in the pan before
the dough went in, and then the dough had a proof in the pan before
topping and baking. Pretty much I guess the bottom of the dough was
fried, but it made a lovely flavorful crisp & soft crust.
For a crisp crust with a different recipe (basic flour, water, oil,
salt, yeast), I bake on a stone I preheat for at least an hour at
450F, then when the pizza looks right I remove with a peel and cool
it on a rack for 5 minutes minimum. Steam will be escaping from the
bottom of the crust and if that's trapped on a plate or board, etc.,
it will soften your crust right up.
Hope this helps, gabby as it is.
Yvonne in Kansas (and I don't know anyone called Dorothy, and my dogs
are named Ralph, Stella and Bubbles :^D )