Hi, I made a pizza last week and when I stretched my dough, it was WAY TOO elastic. By that I mean that it didn't stretch out very well. After a certain amount of stretching, it just springed back all the time and refused to be stretched any more.
2 1/2 cups Five roses flower (measured with measuring cups filled to the brim and excess taken off)
210 ml of water (very approximate, I eyeballed it from a measuring cup)
4 tsp EVOO
1 tsp salt
1/2 tsp ADY
Dissolved yeast in water and oil. Added mix of flour, sugar and salt. Mixed until dough ball obtained (I add the flour mix in steps, but at a certain point, I need to force the last amounts of flour into the mix and really work it in. I have to like stretch the dough so that it tears and reveals its humid core so that the flour will stick to it and be part of the Dough Lord). Hand kneeded for 8-10 minutes. Placed in plastic bowl covered completely in plastic wrap (no air coming in, no air going out). Proofed in the room for 5-6 hours ( not sure). After proofing (it had doubled in size, approx.) took out of bowl, cut into 2, formed doughballs by taking the dough, folding it in half, pinching the interface of the folded dough together to kinda close the gap, then repeated until a satisfyingly round doughball was obtained (kinda like this, except I actually folded the dough into a half-circle, pinched it all up and repeated:http://www.youtube.com/watch?v=he-V1J86REA). Then, I placed my 2 doughballs on a plate, covered them in a tiny bit of EVOO, then covered the whole plate with a humid cloth for 1 hour 30 mins. approx. Then, it was dough shaping time, and it sucked. Much too elastic, didnt want to stretch, ended up with relatively thick-crusted pies of small size.
Can someone figure out where things might have gone wrong (I know my water measuring method is iffy, it might be a problem)? I've read a lot of threads, that's why I explained everything step by step. Also, how to you cold proof for lets say 20-24 hours, what's the setup, do I add more yeast? Stuff like that.