I've made this quite a few times over the years, and no matter what I do, the crust comes out so hard that it's practically inedible. The flavor and crumb are absolutely perfect and delicious, it's just that the crust is like steel. The recipe I use is pretty simple: 3 cups flour (I've used AP, bread flour and low protein, both with and without vital wheat gluten added) 1.5 cups water 1.5tsp salt .25tsp yeast. Bake covered in a preheated dutch oven (425˚-450˚) for 30 minutes, then remove lid and bake another 15-20 minutes or until it reaches 207˚-210˚ internal temp. Anyone see any glaring mistakes? This is driving me nuts. I can usually do ok in the kitchen, but I cannot make this recipe work.