I have followed Ken Forkish's instructions for overnight pizza dough using Caputo's 00 unbleached white flour. During the shaping stage, I divided and folded the dough as per instructions, ending up with what felt like fairly tight little balls. However, after putting the five balls of dough into the refrigerator on a baking sheet, all five balls just flattened out. I am attaching a photo.
This is a chronic problem I have with Forkish recipes. While I have made some bread that tastes good, it never has much rise, and the dough, after shaping, is always too loose and floppy and never feels firm.
Do I need to use less water? Do I need to fold more often prior to shaping? Do I need to fold more during shaping? I am at a loss. Any help would be much appreciated.