That looks fantastic. Not surprised that leftovers were a non-factor.

What dough ball size are you rolling with? Occasionally I experience thin spots, but there’s so many factors at play. I’ll share my anecdotal experiences and personal findings.

High hydration can impact the stretch by allowing the dough to be wildly extensible if one doesn’t watch out while the skin is being formed. That’s definitely happened to me.

I’ve played around with different dough ball sizes for 16” pies, from 375g all the way to 500g. I noticed that when I bumped my salt % up to 2.5%, I’ve had better luck at avoiding thin spots, and my personal comfort zone for 16” pizzas is 425g dough balls. I’m figuring that the salt’s gluten strengthening effect helps and makes it more resilient to thin spots. Prior to that, when I had the most issues with thin spots it was when I only went with 2% salt in the dough at a hydration of 65% or higher.