The overall texture of your dough can be attributed to the amount and type of fat you're adding to the dough. Shortening is solid at room temperature and by incorporating it into your dough in that way you're incorporating a pie-dough technique to bread.
Also your fat ratio is exceptionally high, being over 30% your flour weight. If you're looking for a good dough for a thin crust pizza I suggest using no more than 1 cup of olive oil (I would restrict it strictly for lubrication). The baking powder isn't necessary, and assuming you like the flavours I won't fiddle around with your salt/sugar/spicing ratio, though again I think the garlic is extraneous and the sugar should be cut out or reduced to about 1 teaspoon (instant yeast will work fine without the sugar).
I'm not Boar but hopefully that was of some help.
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