I work with 950 gms of 00 flour and 50 gms of wheat gluten to make it 1000 gms. I knead the dough at 65% hydration with 1/4 tsp Instant dry yeast for 1000 gms of flour. 2% Salt and 4 tabsp Oil .. I knead till windowpane test and let rest for 24 hours.. but next day my dough becomes super springy and soggy. Never looks smooth. Looks like orange peel skin. I make balls and leave them to rest before I make my pizza. It tears while I’am stretching it to make thin crust pizza. What could be the problem? Am I over kneading my dough? Is my gluten content less? Please help!!!!
It all sounds normal except the part where it tears when you stretch it. You should make sure you leave enough time for the dough balls to proof (they'll double in size) and relax before you shape them. If you have 24 hours before bake time, you don't even need to knead after mixing. Look up no knead pizza dough.