That’s largely what I use but I’m not getting the spring back.
Have you got a link to the recipe you use?
Have you tried kneading by hand instead of using the mixer?
And you’re weighing your water?
I’d definitely increment the mixing time. Start with 5 mins and then check the dough has some stretch (ie gluten is forming). If not add another minute and repeat the check. Basically minimise the mixing/ kneading to just what is needed to get the gluten going and no more.
No I haven’t tried hand kneading, I’m too old for manual labour 
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I just cooked some dough out of the fridge which I made on Friday, instead of allowing it to get up to room temperature I immediately worked it, it was much easier to work with and I made a respectable base cooked it and it worked really well, I should have taken a pic before I inhaled it.
YES, I do weigh the water.
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I looked a buying another Ooni a couple of months back but couldn’t really justify spending £400.
I looked around and found that there are many options now at varying prices and the Casa Mia caught my eye, it’s not as sturdily but as the Ooni but at £106-00 I thought I would give it a try. It reaches a maximum of about 380c but cooks a pizza I about 3 to 3.5 minutes which is good enough for me.
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I had the exact same problem for quite a while. I followed the recipe, used all the right ingredients and followed the instructions. All that gave me dough which would spring back. The solution was in the kneading. Most of the videos I watched said 5-10 mins of kneading. I found that in fact more like 20 mins was needed(!). It’s a lot, I do it in four groups of 5 mins, but the end result is soft pliable dough that will stretch until you can see through it. Hope you get it sorted.
Mmmm…so 1 person says over kneading and the other under kneading 
C’mon - out of Denial with you! It’s because you touched Yourself and made the baby Jesus cry 
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Happened to me with religious following of the instructions and measures.
As I don’t have a family of fifty I just buy the pre made now (per Settle last year).
I’d like to make my own but reasons.
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I thought the general consensus was s that the premade Ooni ones were crap.
Nope. I used Ooni at Settle and didn’t have a bad word said. Quite the opposite. No rolling pin either, though I will often use one with home made stuff that isn’t compliant.
The Gozney ones and even the Northern dough Co. ones you can get have all been good for me. I’ll grab two packs of the latter if I need a quick hit for the weekend.
They don’t use the yeast handed down from your grandma’s grandma though.
I only make for two, and the whole prep thing seems disproportionate for the amount we eat. I take the compromise.
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There were a few made with Morrisons dough balls too, but the Ooni were better.
Steve was the Si Fu master of dough stretching at Settle.
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If you can’t manage to make a simple dough with a handful of ingredients then yes pre-made is passable 
I do think home made produces the best results but sometimes it’s about finding a recipe that works for you. And then you have to weigh effort vs results!
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Al Cuppone?
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Stop it!
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