Hello everyone, I am making pizza for a living and have run into something that I have never experienced. My dough seems to not be developing enough gluten, or so I think. My pizza is not stretching evenly and it is tearing easily. I am using caputo 00 flour, making a 55# batch at a time. the weather is hot, so I add a little ice to the water and I cold ferment the dough overnight in the walk in. I then pull the dough out in the morning and let it rest a couple of hours before I roll my dough balls. I mix the dough 10 minutes and check for elasticity, I then mix it between 8-9.5 minutes longer. I use a starter, salt and water in addition to the flour. Any ideas would be most appreciated. Thank you!