I just made two batches of Tony's NP dough with my starter and having problems with the dough being too soft. It tears very easy and will not window pane at all. Love the taste, just need to get it firmer.
My first batch was
I had plan to bake my Pizzas in 48 hours. After 24 hours in the fridg at 40 degrees, the balls had doubled in size and we're ready for the oven. I left them in the fridge for another 24 hours and cut the temp down to 33 degrees. They tasted good, but the dough was very hard to stretch because it was so soft. I contributed this to over fermentation.
My next batch, I cut the ADY yeast in half to .25%. The dough was so soft, I threw it away..
Any ideas how to increase the gluten so that the dough will stretch without tearing..