Hi everyone. I'm encountering some issues with my pizza crust and i've tried fixing it in millions of ways but i don't know what else to try. Here's my recipe: flour 100% water 58% IDY 0.5% salt 2.7% sunflower seed oil 4% sugar 3% potato flakes 2.5% a tiny bit of pepper and garlic powder, maybe a knife tip? I put the water in first, followed by the sugar and salt, dump the flour in and sprinkle the IDY and potato flakes along with the pepper and garlic then i let it mix for 2-3 minutes, i then pour the oil in and let it mix for an additional 8-10 minutes. I shape the dough into balls and put them in the walk-in at 36-37f for at least 12-14 hours, i tried using it after 24, 48, even at the 72 hr range, results are the same. When i want to make the pizza i take the dough ball right out the fridge and shape it by hand and i then lay it on a slightly oiled steel pan and then i dock it. I then let it rest and warm up for 10-20 minutes. I'm using a 250g dough ball on a 12 inch pan btw. I have an electric deck oven with a stone on the bottom, i set the top temperature at 250c and the bottom at 300-325c, the oven's thermometer reads 290-300c. Bake time is around 6:30-7 minutes untill both top and bottom are nicely browned and done. The taste is great, amazing actually, but the edge of the pizza is always hard and tough, like a cracker. It doesnt bend and retain it's shape when pressed with a finger, it tends to crack right away and is tough like a breadstick. Ideally i'd like the whole crust, especially the rim, to be soft and slightly chewy, almost elastic or rubber like, if only a little, so it has the strength to support the toppings but is still soft to the touch and easy to chew. I already tried a million combinations of higher/lower temps, longer proof time, spreading it out in the pan better (making the rim thicker) etc, and i'm stuck. Anyone else encountered this and could give me some ideas?