I've only come across this a couple times and I can't seem to nail down the cause. If I had to guess, to me it seems like too much dead yeast releasing glutathione and causing the dough to become rubbery and gummy. The only thing that's throwing me is that If I make two crusts from the same batch, one thinner and one thicker, only the thin one will come out looking like this and the thick one is just fine. Any thoughts?
A quick note... These are mixed, not proofed, sheeted and sent through a cryogenic freezer before packaging.