Hi!
I'm attempting a sourdough pizza dough and am using the slap and fold technique for the first time. I mixed the dough and did slap and folds yesterday, and determined when gluten was well developed using the windowpane test. I thought that since the dough was very elastic, that I had done enough slap and folds. However, this morning I realised that at the end of slap and folds, dough should be a tight ball, have more structure. I'm now concerned that the dough I have rising in the fridge is underdeveloped. I'm wondering if there is anything I can do at this point (I plan on having the pizzas tomorrow night) please help :(
I'm following the article here: http://www.boomtownrap.com/885/sourdough-pizzas-as-good-as-home-oven-pizzas-get/
batch today with 5% less water in the dough, see how that works out and have it as back-up dough incase the first batch doesn't behave when it's time to make pizza. I'm sure the dough will be fine but sometimes it helps to have extra dough ready if needed. You can work the extra dough into more pizzas or make something else entirely.
You can re-ball 8-12 hours before baking. That will give it a bit of structure.