John, the leathery crust might be a result of the recipe or kind of flour you're using (the protein content might be a bit too high). We're also curious to hear about the color of your crust. Is it dark and overbaked? Try using all-purpose flour to make up the majority of your dough, and leave the lid on for the majority of the baking time to prevent the crust from getting tough. If this still doesn't give you the result you're looking for, you can brush melted butter over the dough right before it goes into the oven to help keep it soft. Lastly, make sure the dough is well covered when it's rising; otherwise, it can dry out and get tough. Good luck! Kye@KAF

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