I am looking to achieve a west-coast style pizza like Gjelina and Mozza. Their crusts are characterized as being well fermented, with blisters on the cornicione and a crumb structure in the cornicione that is nearly hollow, or looks "spider-web" like.
and here https://www.youtube.com/watch?v=4TXIqNRMQkw (great video with Peter Reinhart)
I know Mozza uses a preferment, and it looks like a pretty well fermented dough. Gjelina is also well fermented. However, by the time my current dough gets to this point, the balls are extremely soft and slack.
Does anyone have any tips or insight for achieving this without ending up with balls that are so slack they tear and stretch too easily?