I am following the master dough recipe without starter precisely using PFM Power flour. I am cooking the pizza on a grill with a stone. I have two small issues. 1. The book does not say to use flour or oil when refrigerating the dough balls on the second day. It makes it hard to remove without disrupting the discs. Is there a reason not to use flour or oil? 2. The dough is flavorful, but a little too chewy. What could be the reasons for this and any suggested corrections?