Perfect-looking deep dish dough turned out waay too crunchy :-(
Yesterday I made a from-scratch deep dish pizza using the recipe in The Great Chicago Pizza Cookbook. The crust turned out beautifully, or so I thought until I tried to cut it. It wasn't burnt, but was hard as a rock! We had to saw through it and it was just too much chewy to enjoy the rest of the ingredients.
Does anyone have any suggestions? The recipe calls for 1/2 c of yellow cornmeal and I wasn't sure if that was the issue or if I should forego par baking or what? There are photos below. Any and all advice welcome!!!
Again, it looked fine, but was hard as concrete. I only parbaked for four minutes....any ideas what went wrong?