Pizza dough trouble, best bet to salvage?
So late last night before bed, I threw together Floyd's pizza dough http://www.thefreshloaf.com/recipes/pizza, using 00 pizza flour. Had initially planned to do Forkish's IY dough from FWSY (weight based) but realized too late that I should have started that schedule after dinner instead of just before bed, so switched to Floyd's because that's what fit my schedule now.
Followed Floyd's directions as written (other than halving the recipe), using room temp water and mixed with a Danish dough whisk in a bowl. Kept a little of the water in reserve for adjustments, but did end up using it all (1 cup for 2.5 cup flour). Dough came together nicely initially, good ball staying together and coming away from side of bowl. If anything I thought it might be a little dry, while a little sticky you probably could have kneaded it by hand. Fine by me if it's a little easier to handle...
So for initial mix, 5 min rest, and first 3 min of second mix (all by hand with dough whisk) everything seemed fine. Good shaggy dough ball staying together, good gluten stretch and resistance. Really didn't seem too wet. Should have quit there. At about 4 min the dough suddenly started to lose its shape and strength and turn into a slack gluey blob. Crap. Stopped mixing, briefly debated adding flour but decided against it, thinking the hydration had seemed okay so it was probably something else going on with the gluten development. With some difficulty divided it in two and managed to get it into oiled bags and into the fridge. Definitely more blob at this point than dough "ball", lol.
This morning, no evidence of any rise in the fridge overnight at all. Now, per Floyd's instructions the yeast really doesn't have a ton of chance to get going before it's put in the fridge, so maybe all the action is intended for the proof when it comes out of the fridge later anyway, I don't know. Doesn't seem to have much fermentation going on to develop flavour right now though.
I will probably give it at least a good two hours to warm up and proof before attempting to make pizza tonight, and coat the blob well with flour for attempted shaping, and use parchment for transfer. Wondering if there's anything else I should try at this point to give it more strength or get fermentation going. Let it warm up a bit now and pop it back in the fridge later? Take it out and let it ferment at room temp for the day? Try some S&F to strengthen up the gluten? It's been in the fridge ~9 hours at this point and I would hope to have pizza going in the oven about 8 hours from now.
Any and all suggestions greatly appreciated!