My experiment two days ago leaving my naturally leavened dough to bulk rise overnight on the counter may have led to a weak dough... After this I left it in the fridge for 8 hours, took out, made the balls, left those in their dough box for 4 hours then back to the fridge for 2 hours.
When I took out the first dough ball I flattened it and when I picked it up to stretch further , holes appeared in the middle. It was falling apart. I was able to pinch them and cook my pizza, but why would this happen?
Naturally leavened. 200gr starter, 1,000gr 00 Caputo Flour
1 TBSP olive oil
1 TBSP salt
Fed the starter in the morning with 100gr 00 caputo + 100 gr water, it doubled by the afternoon, used this to mix the dough at 7pm as per above, let it rest in the mixing bowl on the counter until 9am the next day (so about 14 hours). Put it in the fridge for 6 hours, took out, made the balls, left these in their box 4 hours on the counter then in the fridge 2 hours