I made a pizza today with a preferment and 80% hydration. Mixed the dough this morning early and baked the pie early this afternoon. The starter was active. The problem I ran into was after putting the dough on the counter to open it. I got it to the size of the pan quickly but getting it into the pan destroyed much of the integrity of the structure. It stretched out too much as I draped it over my arm. It still worked okay but I think it could have been a bit better.
I watched videos on how to handle these types of dough but it was difficult. Can I open the dough in the pan?
Flour was CM Type 85 high extraction, baked in a convection oven at 425º for 20 minutes.