bounce back

I have been using thin crust dough for 20 years and now we’re going to try a hand tossed dough. When forming the skin the dough has a tendency to bounce back and not stay to form, why is that? And what can I do to prevent it?
Also any suggestions on forming the skin so that it is consistent from one pie to another? We have five locations so doing it by hand is the only cost effective way at this time, any pointers?

Thanks for any help, T


First of all, I believe if you searched - or looked at the FAQ, you’d find much better answers. And before Tom (the expert!) chimes in, the only time I’ve noticed memory problems is when the dough is under-proofed. Hope this helps.