would you be able to share details about your dough formula and prep procedures? It’s kind of like asking your mechanic why your car is broke but not providing the car for inspection. You’ll get some great feedback from the pros here but as with most things the answer seems to lie in the details.
In one word: Gluten.
I don’t think that’s quite the answer you were looking for, but if you will share your dough formulation and mixing procedure with us we’ll all be glad to assist.
Also, any information on your dough management procedure as well as how you shape your dough skins would be helpful.
Tom Lehmann/The Dough Doctor
