Thank you for your response, I really appreciate it. I also have another question if you do not mind. My pizza is rectangle and made in a pan. High Gluten flour, reddi-sponge at only 1%, mixing time, 8 min or so. What am doing that can cause my dough to to be "chewy" instead of "crunchy"? I cannot figure this out and I hate to keep wasting product to find the right mix. After mixing, we cut it up, go right to the sheeter into covered racks, wait until dough rises, then we stretch by hand to fit the pan, wait until dough rises to the height of the pan, 1", then we use. your thoughts on any of this?