I found that if I use the old dough to make the pizza, I will got a tougher pizza curst.
When I use new dough (1 day/ 2 days dough) to make a pizza, the crust come out a nice THIN crispy skin(see the pictures below).
If I use old dough (3\4\5 days dough), the curst come out really tough, the skin of the crust become much THICKER then before. Its still crispy, but its hard to chew. .Is there any ways to prevent that from happening?
and I also noticed that If I refrige my dough over 2 days, the dough rim will become dry. Dont know if it causes the tough crust?