How long did you knead the dough (and with what method)?
Yeast %?
Also How long did you take the dough out of the fridge before stretching?
Something Peter said:
" Different dough formulations can produce different doughs with different behaviors at any given moment. However, I think that it is safe to say that any given point in time, a dough can be underfermented, just right, or overfermented.
-On one end of the spectrum, a dough that is underfermented can be stiff and difficult to "open" up to form a skin without tears or rips or holes forming in the skin. This dough needs more fermentation time.
-On the other end of the spectrum, an overfermented dough, if too far gone, can be difficult to open up because there are enzymes in the flour and acids that form during fermentation that act to attack the gluten structure and weaken it. That can make the dough damp or wet and overly extensible (stretchy) and difficult to handle without holes or tears forming in the skin. Unfortunately, when a dough reaches this stage, it is rarely salvageable.
So, re-balling the dough, or rolling it out with a rolling pin, or adding bench flour to offset the wetness, or saying prayers to make the dough less extensible rarely work. The dough you want is the one that, at the moment you want to use it, is properly fermented. That might be in the middle of a workable range or just short of overfermenting, but it can't go over the cliff. "
