I had similar issues with my last couple of pies, I followed Dr Ed Wood's pizza crust recipe from his book "Classic Sourdoughs". The activation process is quite involved with this recipe. 2 cups of "cold" liquid starter( I used the Camaldoli) versus sponge starter, are incorporated with 1C flour and 1/4C water, and proofed at 85 degrees for 6 hours, then 1C of flour and another 1/4C of water are added after punching down(I did not physically punch it down, but rather manipulated the bowl to knock it down, then added the ingredients) spoon kneading the dough til smooth, then either proof in proofer at 85 for 4 hours, or counter proof at room temp for 8hrs(which is what I did). At this point add 1 3/4C of flour and 1/4C water until it is difficult to spoon knead and transfer to board with 1C of flour on it, then knead into the dough the 1C from the board. the directions at this point say to form into 4 individual balls and roll out into four 12-13 inch crusts then proof for 1 1/2 hours on the counter. I chose to refrigerate at this point as I wasnt able to assemble at that time. The balls were refrigerated overnight, and I used the first one that night, and one the following night. For sauce, on the first pie I used a can of Dell Alpe whole peeled Italian plum tomatoes, which were rinsed and de-seeded, and processed, simply seasoned with dried basil and dried oregano, garlic and a touch of honey, lightly heated, then applied cooled, over fresh mozzarella and pepperoni. I am baking in an electric home oven at 550 on a stone on the bottom rack, cook time was approximately 8-10 minutes. I did not get a lot of rise at the rim, and in fact, my sauce was a bit too thin, which in combination with the pepperoni oil, did run onto the rim in several places. The sauce being thin, the center crust was crispy on the bottom, but too floppy under the toppings. The crust was flavored well, but the rim was VERY crunchy. overall I was not pleased with the results in the least, my wife thought it was the best pie I've made so far. the 2nd pie was same basic ingredients, but the sauce was DOP certified San Marzano's prepared in the same fashion but I did squeeze out the excess liquid from the rinsing this time, the dough was a 2 day refrigerated ball, countered for an hour prior to forming, and then rested for about an hour prior to topping. same basic results, very crunchy rim, slightly floppy center, but no liquid overrun of the rim from sauce or pepperoni oil. Overall crust flavor was better with the longer refrigeration, but still very crunchy. As far as hydration goes, I have not figured that out, and I followed a recipe measuring in cups, not weights unfortunately. I was using Gold Medal flour "better for bread". I may have to try adding some bakers yeast to my dough as I dont seem to be getting enough rise from the starter alone. I may be incorrect with the amounts of water, I typed this from memory, and I do not have the book with me so I cannot reference the recipe.