Dryness is rather subjective IMO. You can get a dry crumb at any level of hydration depending on how much you knead the dough. Not long ago I made 3 pies with the following HR's.
I talked about this in this thread..reply #31http://www.pizzamaking.com/forum/index.php/topic,11015.20.html
The caputo pie and one made with BF had a dry and chewy crumb. The AP was just right (as in not wet
). I later found out that I was kneading way too hard. I was using Richard Bertinet's method. Shortly after this, Scott123 introduced me to minimal kneading. Consequently I switched over to a more gentle kneading technique and have been able to bring my HR's down and I get a moist soft crumb each time. The new HR's I use now are as follows.
Caputo ~ 66%
So a dry crumb/crust can be caused by a few factors. Too low a hydration ratio, overkneading or overgluten development, and/or baking a pie too long. You can also get a dry and chewy crumb if you bake a BF or a HG BF too quickly (under 2 min). As S00da mentioned before, the gluten isn't sufficiently cooked through and becomes chewy after a short rest. I have found this to be true.
MoonCricket, I would consider one or a combination of the 3 the culprit.