what are the factors that contribute to the softness of cooked pizza dough? my pizza looks and tastes good, but the dough is pretty tough.
here's the method i used for the dough
-measured the ingredients on a scale: (500g bread flour, 1 gram active dry yeast, 16 g salt, 350g water)
-mixed dry ingredients -added water -mixed dough together with my hands till it was all together in a ball -covered it and let it rise for 18 hours at approx 73 degrees -took it out, cut it into 4 portions -folded those portions into balls -wrapped them individually in plastic and put them in the fridge -3 days later, took them out of the fridge, put on a floured surface and covered with a damp cloth for 2 hours -shaped the dough, topped it -cooked in oven on lodge cast iron pizza pan which was preheated for 1 hour at 500 (my oven's max temperature). took about 8 minutes to cook