The user is struggling to stretch pizza dough despite using a mixer and following a specific recipe. They can successfully prepare dough balls for refrigeration. However, after the cold fermentation, the dough springs back and refuses to stretch, regardless of their attempts to gauge readiness with the poke test or waiting for it to double in size. The user finds the advice to repeatedly stretch and wait impractical for serving guests. They are seeking easier indicators of when the dough is ready to stretch. The provided recipe uses Caputo 00 flour, water, salt, instant yeast, and a small amount of olive oil. The method involves mixing flour and water, resting, then adding other ingredients and mixing for 15 minutes. This is followed by a 2-hour bulk rise, portioning into balls, and a 16-hour cold fermentation. Finally, the dough is brought to room temperature for 2 hours before attempting to stretch. The user hopes for simpler cues to achieve a stretchable dough.