I am trying out a Somerset dough sheeter. I works well, but I find the finished crust to be a little tough. I am aware that it expels more air than if pressed out by hand. We make a 16" thin NY pizza off the peel, into Blodgett deck ovens. I tried having the sheeter open the dough to 14" then finish by hand, and also 9" but that does not save much time or skill. Our dough is about 60% hydration. Anyone have any luck using a sheeter? Any tips??