I am new to this forum, so thank you for letting me post. I am reopening a family pizza business in PA from scratch, recipes and everything. right now my biggest concern is that for some reason, once we starting practicing with the new equipment, I am yielding a very chewy dough, instead of light, airy, and crispy which it normally is. I will say that we make a rectangular pizza in a pan. We mix the dough, ball it, sheet it, then to the pans for proofing. I do use reddi sponge at 3% with a high gluten flour mixed for 10 minutes, can reddi sponge be the reason the dough is chewy? Any help would be extremely appreciated.