I made a Napoletana Pizza dough with the following amounts: 4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon of sugar
After kneading, I left it rise for 8 hours at room temperature and then put it in the fridge for 2 days. Then I took it out and let it rest for another 2 hours before shaping.
When I started shaping, the dough was a bit sticky. Playing with some more flour I could start shaping it but the dough itself would shrink when I was pulling back, so it was hard to create the good shape. Also, at same point it was breaking.
I ended up to using a rolling pin.
What was the issue? What did I miss in my recipe/process?