Hard Neo-Neopolitan Pizza Crust
I've tried making the Neo-Neopolitan Pizza from ABED (Artisan Bread Everyday) page 67 a couple of times. I usually make a thin crust version. Each time the pizza comes out, the sides of the crust are slightly hard and difficult to chew. They taste like water crackers. At the same time, the middle portion of the crust looks "raw" underneath. The texture of the middle portion was somewhat softer.
Anyone has any idea why this is so? How should a really good pizza crust taste like, and more importantly, how is the texture? Am I doing something wrong here?