Goal: crisp, textured layers in crust

Which of the following methods is more reasonable for accomplishing this goal?

OPTIONS:
- add cheerwine to the dough. The cheerwine evaporates while it’s being cooked, and the dough is left hard and brittle
- add vodka to the dough. The alcohol evaporates while it’s being cooked, and the dough is left puffy and soft
add vodka to the dough. The alcohol evaporates while it’s being cooked, and the dough is left puffy and soft