We have a delco and I know once it gets into the box you are out of luck. When the pizza comes out of the oven and we cut it everything is great. Great crispy crust and bottom, pizza looks great but then we put it in the box and even after a few minutes the crust gets rubbery. We are using All Trumps flour 50lbs, 29lbs of water, 1lb sugar, 12ozs salt, 2 oz yeast and 8 oz olive oil & 8 oz of soy oil. Mix for 9 minutes then cut ball and cross stack in trays. Put in the cooler for a few hours then stack in the respective size stacks. Normally used the next day. Using cold water so the dough temp is in the 80 degree range. Cooking in a MM 360 @ 498 for 7 minutes. Any ideas on how to get rid of the rubbery texture of the dough.