tough dough

have got a few complaints lately that my dough is tough, when we eat it out of the oven it is not but im thinking that when it sits in a box and gets delivered it changes with the steam, any thoughts on this one

There is a thread on how steam is a pizza’s worst enemy. Does your box have a vent to let out the steam? How about the bag?

How much you work the dough and how high the protein content of the flour will determine how tough your pizza is. Use a high protein content for a crispy pizza but only mix the dough just enough to get a sheen on it. How long are you mixing it now?