I recently started as a pizza maker at a college. For the first couple weeks we used frozen pizza dough but we have just switched to making it from scratch which isn't a problem. The issue is the recipe we have to use, it only causes for the dough to be kneaded in a mixer for about 5 minutes once all the ingredients together. I think that's why the dough comes out super tough and hard to pull. The recipe also calls for high-gluten flour, but we have been using regular, will switched to high gluten fix the problem?
Also I just added a random picture of a pizza I have made, it was from when we used the frozen dough.
by CressCorrect