Yes. the dough ball texture could have been a bit smoother but since I'm still a newbie, i settled for the rough texture.
It stayed in the fridge for approx 24 hrs and let it rise at room temp for about 2 hrs.
One of the first dough's I've made that I did not have trouble stretching and forming into a circle.
When I first began stretching, it had a bit of recoil so I let it sit on the counter for 15 minutes and it was good.
Flavor wise, better than using water. I may opt for a darker beer next time in an attempt to get a more malty flavor.