Yes, it's very similar. It looks like the gluten in the dough is really nicely developed already and the dough looks very smooth.
The slap and fold they way you're doing it is really more appropriate for dough with much higher hydration which is why it's hard for you with this dough. What you see folks doing with pizza is a stretch and fold.
Oh I see, that makes a lot more sense. Thanks for saving me Craig, I was having a headache about this one for some time now. So something like this, but without the flour?
And alright, so as it's already developed, I will just leave it to rest. Was worried maybe it was still missing some folds as my folds felt very limiting compared to the source material.