Would you mind sharing your dough recipe?
So, I actually have several 'recipes'/techniques that I use.
For a more classic pizza Napolitano, I use a recipe based on
this one from Craig on Pizzamaking.com
Here's a recipe I've hybridized from several sources that I find works well for a home oven (4 dough balls):
Mix 672 g flour** with 437 g ice water. Mix in a mixer with dough hook or by hand until well incorporated. Let sit for 20 minutes. Add 135 g activated sourdough starter. Mix 2 minutes with mixer (or by hand). Add 13 grams of salt. Mix 2 minutes, then knead for about 3 minutes by hand. Refrigerate dough for 24 hours. Remove dough from fridge, knead briefly and divide dough into 4 pieces. Shape dough into balls. Place each ball into a lightly oiled tupperware container and refrigerate for another 24 hours.
**I generally use a
high gluten commercial bread flour when I'm baking the pies in a regular oven, on a stone--you can use King Arthur bread flour as well. I will also sub in about 10% whole wheat flour and/or use a little rye flour.
It's hard to give an exact recipe because there are so many factors involved (flour, temperature, hydration, starter, kneading vs. folding, dough handling, etc) but hopefully that's helpful.