Are you (1) weighing the flour and water (and any other ingredients), (2) using diastatic malt (and, if so, what brand/type and how much), and (3) what is the "finger test"?
I weight everything by the gram.
I do not use malt, because Tony G said you don't need it if you use a WFO
I don't know what kind of flour, because I live in Mexico and cannot get the name brands. The flour I use I'm told is the best I can get here. It's high protein and is used by the better bakers here in Mexico.
The finger test ( I read on Internet) is to stick your finger in the finished dough and see how the dough springs back when you remove your finger.
I wish I could go to a school and get first hand instructions on how the dough should feel when it's finish.
There's not any good pizza places closed to where I live, but there are plenty of great bakers. I've went in and watched a few of them. They do everything by feel. No measurements , weights, etc. they pour flour on the table (no bowl) and start adding water, yeast, salt, etc. they keep working the dough and some times add more water or flour to get the results they want.