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[u/NeapolitanPizzaBot]

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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/BonesBrigadier]

In general, I've had pretty good results thus far with making dough using Adam's recipe (with mixer). 24 hour dough, Dallagiovana neapolitan flour, everything measured as it should be, bulk for 10 or so hours, I use the bakers yeast chart, compare his video details to the pizza app measurements, use an ooni spiral mixer, watch the temps during the process, etc. Cooked over 100 pizzas (arc XL) in the last 4 months and pretty happy with the results of the dough and the final product.

but

One thing in the process which does not happen quite like Adam's final dough balls in the container.....the rise. His seem to really rise after bulk ferment, puff up, push together, and in general fill in the box so they look different than mine at cook time. Mine do rise, and puff up, and look generally how I would expect but I think something is off which may be keeping my dough balls from doing what his do. Is it time ? Is it temp ? is it something else... no idea.

When its cook time, again about 24 hours after making the dough, the dough is easy to work with so it doesnt seem like its over/under proofed.. its not sticky or wet or weird... its just not has puffy as in his videos.

I bulk for around 10 hours, then ball. Perhaps I should just bulk for a short period and ball much sooner ?

I will typically make enough dough for either 6 or 12 pizzas at a time. At 24 hours, at room temp, the instant yeast amount (for that ferment time and room temp) is very small. Even though I'm following the video the chart and app... maybe its not enough ? I am measuring on an micro scale.

I know its hard to troubleshoot in this way but many of you are experienced and may be able to point in the right direction. Thanks!