Delivery Pizza Dough
I've been making a lot of pizza recently, some Neopolitan some NY style. I'm trying to make some dough that will hold better after being cooked and am really struggling. Does anyone have ideas about how delivery is able to achieve such great dough after 20-30 minuets in a hot back? Is adding extra fat to the dough, or dough relaxer the way to go here?
Thanks for any help you can provide.