May be thats whats making my dough not so good. so anyways, here is my problem. we make dough on the machine, cut 'em to their weight and put them in the crates with 6 on each and put them in the walk in right after. but everytime we try to use them they are already dried out on the corners, they don't stretch, and they dont' even taste as good as a result, i am getting frustrated making pizzas.
Unless there is some PMing going on, you might want to address the mixing (We make dough on the machine...they don't stretch) OR low hydration, storage (we try to use them they are already dried out on the corners) and retarding (and they don't even taste as good...)
I'm a huge believer in change only one thing at a time, so the formulation certainly needs an oil change.
Good luck, Still.