How do I get more "chew?"

Last night we made pizza and it was good but lacked chew; it was more “cracker-like” than I prefer. This was made with:
King Arthur 00 Pizza flour 268 g
Water 174g. for 65%  hydration,
Salt. 6.7g  25%
ADY 0.55 g
(Brushed edge of crust with garlic-infused oil.) 
Room Temp Proofing on the counter and in a Microwave, preheated with a glass of water in it) for 24 hours.
11-12 minutes in an electric home oven @ 500 degrees with cast iron stone set high in oven.

As mentioned, it came out more “crackerish” than I prefer.  How do I produce more chew?