Pizza dough not developing any bonds
Hi, we are a wood fired pizza and bread shop that opened up in May and we have been having a strange issue with our pizza dough for the last few days. Our dough is naturally leavened contains no other ingredients except hard spring wheat flour, sea salt and water. Most of our dough bulk ferments overnight and is shaped first thing in the morning for the lunch and dinner crowd. We started out making 14 inch pizzas using 14 oz of dough and experienced some tearing as we were stretching it out. We kept experimenting with increasing the dough weight until we settled on 16 oz. This worked for a while but in the last week, the dough started doing something completely different. It tears very easily when we stretch it out. The tears are not like stretch tears, it almost looks like it is disintegration or just falling apart. My first suspicion is that the person making the dough had accidently used AP flour but they insist that this isn't the case. It's like the dough has not developed any gluten strength. Here are a few questions:
Could the particular batch of flour we are using be bad?
Is it possible the dough is over fermenting? The shaped balls do seem to have a lot of gas in them when we go to use them. Maybe a little more than normal.
Should we be mixing the dough longer to develop the gluten?
Any other thoughts or ideas are welcome.
Attached is a photo of one of the doughs we were stretching. It's an extreme example but makes the point.
Thanks in advance for all your help.