Even with the intensive mixing and rest period, the biochemical activity that takes place in a dough with a high hydration proceeds quickly, and the dough may be prone to gluten damage during fermentation by the action of enzymes (including protease enzymes) and, as a result, the dough may revert back to being sticky and messy to handle by the time the next day rolls around. If a lot of yeast is also used, the dough can be well fermented by the next day, adding to difficulties handling the dough. It might be possible to put the dough back into the mixer bowl and subject it to some more mixing and rest to be able to better handle the dough. In such a case, the initial knead and rest from the day before might be made brief so as not to overwork the dough. Or maybe the two two kneading and rest procedures can be flipped around.
The poster had only a handful of posts, none of which was directed to a dough formulation. As a pizza professional, almost all of his posts related to business matters.
I didnít even think about with the intensive mixing and rest period the dough might revert back to being a sticky mess until the next day rolls around from the biochemical activity that takes place in a dough with a high fermentation and by the action of the enzymes. I can understand it could also be well fermented until the next day since you explained that.
I know my dough balls start out looking nice and plump, but by the next day after cold fermenting they have slumped pretty much, but they are very easy to press out in the steel pans when they are cold. I also know that after the tempering period, the dough is way to sticky to do much of anything with. It even sticks to my fingers then. I find that interesting that the dough can go from being nice and then it reverts back to being sticky again.
Thanks for telling me about that poster is a pizza professional.
I also wanted to mention that I have been using some kind of cheap olive oil from Aldi to oil these dough balls and also my NY style dough balls in the last few weeks. I canít explain what might be any difference from this cheap Aldi olive oil from any other oil, but the both dough balls behave a lot better for me when using the cheap olive oil. My NY style dough balls even open up easier than ever. Another mystery.