Do you use a pizza stone when you make pizza at home? That can help add crunchiness to pizza without making it very heavy or adding that cardboard taste that can occur when subbing whole wheat for AP or bread flour.

On thing I tried recently was replacing the water in my dough recipe with buttermilk and letting the dough cold ferment for a week. Crunchy AND chewy with good hole structure. It got a decent char from the stone and came out kind of . . . glossy which was nice from a visual standpoint.

Keep in mind though, that I use a modified ciabatta dough as my base, so the hydration is pretty high. I don't know if using buttermilk in a conventional pizza dough would work out well or at all, but it might be worth a try.

Yes, three years later I still think about Hop Lava from Double Mountain. Oregon has a great beer (and wine) culture that I wish was present in New England. We're no slouches when it comes to microbrews, but it's just not on the same scale as it is on that side of the country. Allagash is some good shit though.