I've read almost everything I can find about making Neapolitan dough. I see lots of pictures of the dough balls, perfectly shaped, sitting in a proofing tray. Each time I try to replicate that, my balls end up looking like this. In this case, I did one bulk rise, then shaped the balls and put in the refrigerator for a few days. Other times, I bulk ferment for a few days, then shape balls an hour or 2 before cooking, and even then, after sitting at room temp, they always end up looking like these.
I have read that shaping the balls appropriately, will allow them to hold their shape, and allow the dough to form the correct skin and elasticity. I'm wondering if I am doing something wrong, either the dough or the shaping, that they never retain their shape. As no matter how I try, the dough always spreads out as in this picture. Or, is this normal and I'm incorrect in thinking the balls should retain their shape.