I am having trouble with consistancey of my doughs, especially pizza dough. I stopped using bread flour because my dough was getting too tough to stretch and was very resilient. I have been using the same recipe for 5 years, and the past two i have had to change the recipe twice. I went from all bread flour to all ap flour, way too wet. then i went to 50/50 ap/tipo('OO'), and increased the oil to soften the dough a bit. This recipe came out great, then the other day I had to add an additional 2.5# of flour, mind you the base recipe calls for 7#. I cannot figure out what is going wrong. Any help is appreciated.