Hi, Fidel. It's been a while. Still making pies almost every week. My most recent issue has to do with......I'm not sure. As I've prepped my last two batches, I've found that the dough is slightly...tough, I guess. As I try to turn and stretch on the counter (marble, actually), the dough does more tearing than stretching. As I knuckle the dough just before dressing it, I can really see the inconsistent structure, and I'm getting tiny tears after building the pie. Needless to say, this creates a disaster, and my only recourse is to stick the pie and peel in the freezer more a minute or two. Any suggestions on what the issue may be? Obviously, I'm sure it could be a number of things, but I'd appreciate your educated guess. Thanks again.