A cure for small-crumb?
Compared to my bread, Papa John's pizza crust is lighter than the non-crunchy bits of popcorn.
I use whole-wheat flour. I'm afraid that I am not very scientific with my bread, but I've determined that my cheap-for-orbital mixer can only handle about one cup if liquid. The only consistency I've gotten is dense, fine-crumb bread. With the mixer, I actually leave the dough stickier than what I would do buy hand. I tend to do a quick final-shaping and just leave it to rise; no touching except experimental pokings after it's out of the mixing bowl.