Its a great job! Btw,I stopped using oil in my doughs. I just use water,flour yeast and salt. They mix in the bread machine for a few minutes,then I ball them and put away into plastic bowls lightly oiled for a fridge rise overnight or two..If I want same day pizza,I use warm water, a bit more IDY yeast,then after mixing,ball the dough,put into plastic bowl,covered and let rise in kitchen for 3-4 hours.Not as tasty but works great.The dough rises fast and gets huge!
If the dough does a cold overnight or two fridge rise,let it warm up near a warm stove or kitchen 2-3 hours before use,it will be very easy to open and have risen a bit more since then.Oil makes it more extensible,but if you are doing folds,you might be making the gluten develop too much.With my method,if I use oil,the dough becomes so extensible,If Im not careful an 18 inch dough ball can turn into a 22 inch disc ina matter of seconds when shaping it.