I am trying to find my way to the ultimate pizza recipe.
However I don't seem to be able to create a pizza that can be stretched with the knuckles without breaking.
The gluten window test is unsuccessful, it's like there is no gluten or it didn't develop properly.
62% hydration, 3% sourdough, 3% salt, normal white flour.
no-knead> 12hours bulk > 3 days in the fridge > 2 hours balling.
I tried different variations on the timings of the steps above.
What am I doing wrong? I am desperate :(