Le Creuset versus CI Dutch ovens for breadmaking

Will one give a crispier crust and why?

Either should. The crust is formed by the trapped steam coming from the (should be) highly hydrated dough. Although the videos from the originator(?) of the idea show ECI, using enameled regularly at the high temps recommended (at least in the beginning) may tend to compromise the finish over time. I don't do it often, but I choose plain CI when I do.

Thanks. I'm DYING to try pizza dough (to start) on my CI. Then work my way up to loaves