Correct me if I am wrong, but I believe you meant to say that you used 0.75% ADY, not 0.075%. I mention this since eight 210-gram dough balls would use only 2/10th of a teaspoon (1/5th teaspoon) of ADY (or 3/100th of a teaspoon for a single dough ball), as shown below:
|00/AP Flour Blend (100%):|
Olive Oil (1%):
|1020.81 g | 36.01 oz | 2.25 lbs|
622.69 g | 21.96 oz | 1.37 lbs
0.77 g | 0.03 oz | 0 lbs | 0.2 tsp | 0.07 tbsp
25.52 g | 0.9 oz | 0.06 lbs | 4.57 tsp | 1.52 tbsp
10.21 g | 0.36 oz | 0.02 lbs | 2.27 tsp | 0.76 tbsp
1680 g | 59.26 oz | 3.7 lbs | TF = N/A
210 g | 7.41 oz | 0.46 lbs
The above formulation suggests that with 0.075% ADY, you could not have achieved the fermentation results you achieved.
So, assuming 0.75% ADY, here is a possible explanation for the overextensible dough you experienced. First, the large amount of ADY (0.75%) and the high hydration value you used in relation to the two flours you used (61%), along with the 90 minutes of warmup time before refrigerating, may have resulted in a dough that was overproofed by the time you used it. The Caputo 00 Pizzeria flour has a rated absorption value of only 55-57% (Reply 17 at http://www.pizzamaking.com/forum/index.php/topic,2951.msg25328.html#msg25328
). A basic all-purpose flour, such as the King Arthur all-purpose flour, has a rated absorption value of around 60%. However, with a 75/25 blend of 00 and all-purpose flour, the hydration is skewed much more closely to the 00 rated absorption value (FYI, from a protein standpoint, the blend has a value of 11.925%, which is close to the midpoint protein value of the Caputo 00 flour). When you add in the wetting effect of the 1% olive oil, the "effective" hydration of your dough was closer to 62%. If you had chosen to skip the 90-minute warmup time before refrigerating, I think you might have sidestepped the overproofing of the dough, even with the roughly 62% effective hydration value. Alternatively, if you had used less than 0.75% ADY but kept the 90-minute warmup time, or if you had used a lower effective hydration value while staying with 0.75% ADY and the 90-minute warmup time, you might also have sidestepped the overproofing of the dough.
It is also possible that your dough was underkneaded to begin with. Caputo flour requires a fair amount of kneading to develop the small amount of its gluten. However, I assign a lower probability to this scenario. I would assign a higher probability to an overfermentation/overproofing scenario as discussed above. I think with a few more experiments, you should be able to achieve a less extensible dough.