So, my attempt at Craig's Mozza Dough was a failure. I will give it another try later on. Tonight, I decided to make some small tweaks to my usual dough. This is the formula:
97% AP + 3% Spelt
Dough felt good after kneading. I could see the spelt, even though it was only 20 grams. I could tell the hydration was lower, dropped from 63% water to 61%.
Dough was balled and put in the fridge at 9:45pm tonight, and will be used on Saturday evening. Not expecting a huge difference than my usual, but hoping the Spelt flour will add some flavor to the dough.