Did some pizza tonight using Alton Brown's dough recipe. I made two pies. The first one was practically impossible to get into a pie. I pushed, and it contracted into a ball. I had let it sit out for 30 minutes after a 24 hour stint in the fridge. I made a second pie after consuming the first and it didn't have quite the spring as the first but still didn't want to take a thin crust shape. What did I do wrong, and hoe do I fix this? Any thoughts.