I'm investigating a Swiss pizza-ish dish called Wähe which roughly translates to "pie". The pizza is baked in a tin with raised sides, so it often has a füllung or "filling".
I made the dough in my bread machine (flour, olive oil, lukewarm water and instant yeast) and it was very wet, but eventually I got enough flour on it to make it possible to roll out and place in the thin metal pan.
I filled the pizza with Quark (a Swiss cheese variety, made in Vermont in US, with a texture a tad stiffer than sour cream), cream, an egg and spinach. Because I wasn't sure how long the filling would take to cook, I did not use my baking stone. I have a gas convection oven whose instructions are to lower all baking temperatures by 15 degrees, so I cooked it at 375 for a time. However the instructions suggested that the pizza pie would be cooked in 15 minutes, so I raised the temperature to 425 for the last 10-15 minutes.
The pizza tasted fine. The crust was thick and pleasantly bread like in the centre BUT the bottom surface (1/16th inch) was tougher than shoe leather. The pizza wheel would not cut through it, a sharp knife was required. 24 hours later, the leftover pizza bottom was perfectly fine.
It has taken me a long time to get my pizza making where I can produce a consistent good pie, but this is a new venture for me and so many things are different from my usual pie.
Any suggestions about what is making the skin of the crust tough?
Thanks in advance