Here's my dough dilemma:
Using the 00 flour, and Bill's classic hydration/salt/starter formula, I bulk ferment the dough at room temp for 8 hours, then bulk in the fridge for another 30 or so, then separate it into balls, and put those in the fridge.
On the 3rd day, it has risen. So I use it, and it is fairly easy to work with. The pizza comes out very good, but it lacks enough of the flavor complexity in the dough that you get with a longer fermentation.
So then I let the other balls (from the same batch), sit another 3 or 4 days, for a total of 6 or 7 days. Now I find the dough very hard to work with. For example, on the 3 day dough, I can hold the dough up in the air, holding on to just one edge, and the dough will sag just a little bit. But if I do this same thing with the geriatric dough, the dough would tear and drop onto the counter top. So the 6 or 7 day dough is much, much harder to work with. The crust definitely has more flavor complexity, but doesn't rise as well and is usually dense and tough.
So is the trade-off I need to make: dough with more crumb and better texture (3 day ferment) vs dough with more flavor but bad crumb and texture?
Or am I doughing something wrong?