I try to cook everything from scratch at least once to determine if it’s worth doing over store bought.

My local grocery stores have started selling dough in the fridge section and it always ends up taste and texture better than mine. The store stuff has an amazing taste and ends up with a crispy texture while mine doesn’t ever have that crispy/chewiness I’d like it to have.

I see it’s got a whole bunch of enzymes and additives over my simple recipe but that’s never caused such a disparity in taste. Is there a trick to good pizza dough? My only thought is that perhaps the store bought has been slow fermenting and has developed more flavours??

FYI: I let them both rise and cook it on a hot pizza stone in the oven. I usually use AP flour.