Hi Neal, are you baking your pizza crust at a high temperature (450 degrees or higher)? Generally this serves to deliver quite a crunchy crust, without adding steam. My concern is that steam will reduce the temperature of the oven, and since pizzas bake for a relatively short time, you won't experience the same positive results that you'll see when adding steam to your bread baking. I have brushed the edge of my pizza dough with garlic oil and sprinkled with our Artisan Bread Topping, and this gives the crust a wonderful flavor, but not necessarily more crunch. 

Barb

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