I've been using your recipe for my NP pizzas lately. But I'm looking at your pics in your first post in the thread, and your dough seems to be a lot more stretchy than mine. How hard are you pulling on the dough to stretch it like that? (pic #5) I don't think mine would stretch as much even if I pulled on it hard, it would probably just rip.
Hydration is 62.5%, flour is Caputo pizzeria. I don't have an electric mixer so I do everything by hand. Could I be not kneading enough?