I have a question about how to maintain quality when using a technique that allows for better or more convenient staging of the preopened dough skins prior to rush periods. For example, the opened dough skins on a screen, which is then placed into a wire tree rack for immediate use when things start to get backed up. When those skins sit for any longer than about 15-20 minutes they end up with a cardboard-like consistency. If I make a pizza with a fresh skin that hasn’t sat, it comes out chewy with the crispy crust as we want. How can I preopen skins and avoid this problem?