LM;
Snap-back, or excessive dough memory is what you are experiencing. It can result from insufficient water, yeast, or dough temperature, just to name a few things. Your yeast level looks good, but ADY must be hydrated in warm (100 to 105F) water (just a small portion of the total water is all that's needed to do this), then add the yeast to the cold water in the mixing bowl, no need to stir. Add the flour, salt and sugar to the flour, and begin mixing just until the flour is hydrated (wet), then add the oil. This will provide optimum yeast performance. Check your finished dough temperature, it should be in the 85 to 90F range for most home made pizzas, unless you plan to hold the dough more than 2-days in the fridge, in that case go for a finished dough temperature closer to 80F. After at least 24-hours in the fridge, bring the dough out, keeping it covered, and allow it to temper AT room temperature for about 3-hours, then turn the dough out of its container into a bowl of dusting flour and you're ready to begin opening the dough up into a pizza skin.
Tom Lehmann/The Dough Doctor
