What Are We Doing Wrong When We Make Our Homemade Pizza Dough?

Years ago, I specialized in making breads.  Like, you I would be able to freeze the loaves for later baking and sales.  I did find many times that it was in the way the loaves were allowed to thaw that would make a big difference in how they would bake up.  If they dried out too much after thawing, they would lose the moisture and become crisper and tough.  If they weren't yet thoroughly thawed out, or kept wrapped too tight, then too much moisture was retained in the dough, and they would come out doughy and tough.  Set aside a dry area where your dough can thaw, cover it loosely with lightly oiled plastic wrap-- not allowing it to become too dry, and not keeping the plastic too tight to keep too much moisture in.  When they're completely thawed, move them to a refrigerator, keeping them covered, and make sure the temperature is moderate.
"Sehri's" (above answer) is also right -- make sure your dough has risen just the right amount of time in the right temperature, as this will also affect the way it will bake later on.
I hope that that will help you out a bit -- and I wish you much success in your business!
Moe

I think you are not taking care of the temperature for making dough. The ingredients you are using are perfectly fine. The given recipe contain the step by step process to make dough. Check out how to make a dough properly and for commercial use.
Dough making