Dough is super springy and sticky. Tears while stretching I work with 950 gms of 00 flour and 50 gms of wheat gluten to make it 1000 gms. I  knead the dough at 65% hydration with 1/4 tsp Instant dry yeast  for 1000 gms of flour. 2% Salt and 4 tabsp Oil .. I knead till windowpane test and let rest for 24 hours.. but next day my dough becomes super springy and soggy. Never looks smooth. Looks like orange peel skin. I make balls and leave them to rest before I make my pizza. It tears while I’am stretching it to make thin crust pizza. What could be the problem? Am I over kneading my dough? Is my gluten content less? Please help!!!!
Are you resting in the fridge? 24 hours is a long time to leave a yeast dough at room temp. Try letting rise for a shorter time or in the fridge a max of 12 hours.