doughpizza
I left a pizza dough (neapolitan pizza) that I prepared by fermenting for almost 24 hours at room temperature (in my house the temperature is between 17-20°C).
The problem is when I'm stretching with my hand, the dough shrinks back quickly. What can I do to resolve this?
Just make the base bigger than you need with the edge pulled slightly thiner than the main base, and then roll the edge inward on itself
You need to have nearly twice the extra width available than what you wish to roll up, otherwise it will unroll. Pinch it down at you go round and it should stay in place. Try not to get olive oil or other toppings on the edge before you complete it, or it may unwind during cooking
Put the pizza tray on a turntable (cake decorating or "lazy susan") to make the task easy. It is sort of a continuous motion of rolling, folding, and pinching down
You can put a little of some contrasting taste (to main toppings) on before you roll the edge, like olives, anchovies, chillies or herbs
BTW in traditional pizza with a properly hot oven, the crust (cornicione) puffs up because it has no topping on it, but this results in a crust that is only slightly fatter than the main base, or just big bubbles that break when you hold it. By doubling up the dough you get a real substantial crust
This has basically already been answered, but: cornmeal on your cooking surface, cornmeal underneath when you spin out (don't roll; a quick look through all the recent pizza questions will find you my answer on how to shape your dough) your base.
Best Answer
Your dough should be fairly flexible by the time you are ready to stretch it. I regularly make Neapolitan style pizza, and use a long ferment. It sounds like you are on the right track, and your photo looks like a good start.
Each time you manipulate the dough the gluten structure tightens and the dough becomes more difficult to shape. I would recommend that your next step be portioning. That looks like enough for one or two pizzas. So, step two is creating balls of dough. Then let those rest at least 30 minutes, but up to a couple of hours.
Next, when shaping, work as gently, but as quickly as possible. Do not use a rolling pin, as this will keep you from having a crust that is puffier than the center, if you are making Neapolitan style. Begin on a well floured board and use your hands. There is some technique here, and you probably will want to find some videos to help. By the time I get to this point, with proper resting, my dough springs back a little, but not that much. It readily holds its shape. I begin on the board, then lift and use my fists to stretch the dough into shape. That took some practice.
If you are making pan style, a rolling pin will not be helpful here either. Instead, begin to stretch the dough a little, then place the dough in a well-oiled pan, well ahead of when you want to top it. Gently use your fingers to spread the dough. When it begins to spring back, set it aside. Allow it to relax, then repeat after 10 to 15 minutes. Some styles allow for another rise in the pan before topping and baking.
In general, pizza dough always wants to spring back some, but allowing the gluten to relax and learning to work quickly will help. You should certainly be able to get to a point where it is not an issue.