I am a complete noob to baking/making dough so if I made a clear mistake in my process please correct me.
I am trying to make pizza dough. Based on the recipe I was following I suppose its neopolitan pizza dough, but honestly I just see it as pizza dough.
I mixed 500g of bread flour, 14g instant yeast, 14g cane sugar, 380g (65% hydration) of water at 115 degrees F (46 degrees C). I also mixed in 70g of Greek Yogurt and some arbitrary amount of salt and garlic powder. Once I mixed this all together in a bowl, I attempted an easy kneading process where I cover the bowl with saran wrap, then every 5 minutes I unwrap the bowl, fold the dough over on itself from all 4 sides, then rewrap, repeating 4 times (20 minutes). After doing this, the dough was still sticky and wet, and NOT springy at all.
Finally, I lifted the still very sticky dough out of the bowl, sprayed with some olive oil so it doesn't stick, then let the covered bowl sit on my windowsill under direct sunlight. My understanding is that doing all of this was supposed to build the gluten network as well as let the dough rise.
It did rise, but seems to have "popped". And certainly the saran wrap did not have dough on it before, so my assumption is that the dough rose to the point where it hit the saran wrap then "popped". It was still sticky at this point, so I "kneaded" it in the bowl (mostly just mushing it around to be honest), added a bit of AP flour on the surface of the dough, rewrapped then placed in the fridge.
My question is, is my dough still useable for pizza? What did I do incorrectly? The video I was following gave the instructions for kneading like that and stated the dough should be springy afterward, but it was not as I mentioned above. My dough is still very sticky. Also, I have no idea anymore whether I should let it proof at room temp or in the fridge.
My understanding of pizza dough is:
Mix ingredients with yeast, with correct temp water, and proper hydration
Knead dough to build gluten network until its no longer sticky but rather smooth and springy
Let it bulk ferment in warm place for about 2 hours
Once it's risen, cut into smaller dough balls and place dough balls in fridge
Eat delicious pizza
Can someone help me understand what went wrong here and how I can correct this for next time?