Re: caputo pizzeria "00" – hydration

I was trying to use Yuvals calculator on Pizzablab and a 100% cold ferment with no RT time as he recommends.  Somehow I messed up and used too little yeast so I thought by adding the 3 hour RT time after the CF would compensate for that. Do you think that my problem was UNDERfermentation then?  The dough seemed gooey after the 3 hours at RT so I thought I was heading for overfermentation and baked.  There were a lot of bubbles on the dough underside at that point but smaller ones than I usually see.  This was my first time using Caputo Pizzaria flour, usually I use Chef but I typically do a similar hybrid CT RT ferment with about the same recipe and have had decent success.  Though I have never gotten the huge ovenspring I see some people achieving.  Thanks for all the feedback.  Its very much appreciated, Liz