Without knowing a lot more about your dough formula and dough management and baking it is hard to say what you will need to do, but here is something to start with;
1) Use a stronger flour, like General Mills All Trumps (14+% protein content).
2) Delete and oil from the dough formula.
3) Start with a dough absorption of 65% and increase if necessary.
4) Don't worry about dough mixing, just get it mixed so it is fairly smooth, with a temperature of around 80F (Use 85F water if mixing by hand), then portion, ball, oil the dough ball and drop it into a plastic bag (twist the open end to form a pony tail and tuck the pony tail under the dough ball as you place it in the fridge), allow the dough to cold ferment for at least 36 to 48-hours, remove from fridge, allow to temper at room temperature to 50F, then open into pizza skins, dress and bake.
Tom Lehmann/The Dough Doctor