Hi all, newbie here. First of all, thank you all so much for your insights and advice. It's been a huge help.

Sorry, if this has been addressed before, but I did a search and couldn't find it. With my 2 most recent attempts, I've ended up with a lot of air pockets when balling my dough. I've been overall happy with the taste, but this leads to some thinner areas and even tearing when pressing it out. Here is the procedure I've used:

Tipo 00 Caputo flour

59% hydration

3% salt

.032% IDY

hand knead x 10 min, let rest 5 min, then hand knead again x 10 min

bulk ferment x 14 hours @ 70 deg

Ball dough and let rest another 5 hours @ 70 deg.

Thoughts?

My suspicion is that I'm kneading too much?

Thanks in advance.