As I'm working and learning about multiday, cold fermentation I think I've been running into this a bit. The dough has been making really nice pizza, but it doesn't look like what I see in some of the videos. Mine has been somewhat moist, requires a bit of extra flour, stretches very easily, almost too easily, by gravity and has a tendency to stick to the peel. I haven't had tearing problems and as I've said other places, these CF doughs have allowed me to make skins without using a roller for the first time.
In my first batch I used ADY that wasn't proofed, rose at room temp for 12 hours (did not double), balled and in the fridge for 3 days, then room temp for 2 hours before making skins. It was a fast moving dough. Barely lift it off the counter and it was stretching out.
Second batch I used ADY that was proofed, rose at room temp for 4 hours (more than doubled), balled and in the fridge for 3 days, then room temp for 2 hours before making skins. These were kept in palstic containers with lids and quite a bit of gas built up each day. When I took them out of the fridge they had formed many bubbles. Still it worked very similarly to my first attempt and also made pretty tasty pizza. But they are so loose and stretchy that if you had tried the Slap technique with any of these you would have had dough flying all over the place.
From another thread I learned that this second batch had about twice as much yeast as needed for a long, cold ferment. I now have a batch fermenting where I used just 3 grams of ADY in 850 grams of KABF. Half was balled immediately after mixing and went to the fridge and the other half did 4 hours at room temp then balled and in the fridge. Even after just one evening there is noticeable, though not big, visual difference between the two. These will get used on Sunday.
Are these symptoms of over fermentation or do longer, cold fermented doughs sometimes behave this way? I can't believe the first batch was over fermented, though the second one surely must have been at least somewhat.