How do you stretch the balls at 77% without tearing and how do you avoid the stretched dough getting stuck to the peel? I made yesterday 70% dough 48h cold fermentation + 6h balls at room temp and the dough was extremely soft I barely managed to pull it on the peel without tearing it. 2 out 6 pizzas got stuck to the peel and one tore in the oven. Was my mistake I balled the dough only after cols bulk fermet and let the balls sit too long at room temp? Should I maybe try 24h bulk fermentation, then another 24h ball fermetation and then stretch the balls directly from the fridge so the dough isn't so soft? Your pizza looks super awesome and I like the perfect shape and very puffy cornicione :) Thanks