I've never had problems with oven spring but my end results have always been too chewy of an outer crust (not that nice crispy one from pizza shops) and just a lack of softness inside the end crust. My usual method was to just ball the kneaded dough right away and then toss into a "sealed ziplock bag" and let ferment for 1-2 days in the fridge.
A few members here advised that a sealed bag method was an unsatisfactory way to ferment the dough so i switched to a plastic bowl and the results were better right away.
Then a few days ago I stumbled upon fazzari's poolish thread because i wanted more flavor and it seriously upped my finished crust big time. His thread is titled "same methods.....different hydration" in the general section.
I love this site and im so glad there are so many experienced pizza makers to learn from. Thank you all!
