How to judge the quality of pizza dough?
My targets for the final dough:


when I stretch it over my fist, once it has got to the size where it covers my whole fist, it starts to stretch under its own weight
if the inside of the dough is exposed it will stick to hands/surface
need to use semolina/cornmeal to transfer the pizza around
contains lots of visible bubbles before stretching, with the dough having enough integrity to stretch the bubbles without losing them.
can stretch it to be translucent without tearing too much (preferably without tearing at all)


What I look for at different by stages:

I have been making a lot of pizza dough over the last year, experimenting with different amounts of water and kneading techniques. In order to make a very thin base, (on you can stretch so it is translucent) but can still transfer into the oven I make a very wet (60% hydration) dough and either:


No-Knead approach: use small amounts of yeast and salt. Just leave the dough for approx 18 hours. Then put in the fridge, I find it is best after 2 days in the fridge. Because the dough is cold you can easily handle it, although you might need to let it warm up a bit before you can do anything with it.

What I am aiming for is that when I stretch it over my fist, once it has got to the size where it covers my whole fist, it starts to stretch under its own weight.

I expect to see a lot of bubbles, up to 0.5cm in diameter but most smaller, in the dough, but not to be able to pour it out. I will have to scrape it out of the bowl using a wet spatula. and will have to use a light dusting of flour (not too much) to stop it sticking to the surface or my hands. I sometimes let it rise again after shaping (need to at least let it relax for a few minutes) and usually have to add more flour to my hands to do the stretch. Try to use as little extra flour as you can. I usually have to only dust the dough once and lightly before stretching it. If you have to use any more it might be too wet or not have enough gluten development.
Hand Knead approach: using more yeast and salt. When I first turn the dough out to knead I do not expect to be able to handle it, it is to sticky and runny. I use tools to fold it a few times. You will probably need some flour to do this, but try not to use too much. After several folds the dough comes together enough for me to lightly cover it in flour I "roll knead" - which is rolling and stretching it, but not bringing the wet inside to the surface. If you start to fold or tear the dough it will stick to your hands and the surface, if that happens you have to put more flour on which will reduce the hydration of your dough so avoid it. You will have to work it for quite a while. Try to get your body weight applied to the dough as your roll it.

What I am aiming for is a dough which you can pick up without your fingers just going into it and that springs back when you deform it; but if you tear it or open it up the inside will immediately stick to your hands and the surface. When I get this I stop kneading. 


I usually rise it for 80 mins but it depends on the temperature. After this rise, I will divide it and shape it into balls. I expect to not be able to easily rip the dough apart due to its wetness. It should contain quite a bit of air, and some largeish bubbles which I try not to knock back too much. 

I have to use a wet spatula to divide it, and then use a small amount of flour on the outside to form a smooth surfaced ball. Then I cover it and rise it again for 20mins. The outside will be smooth with some bubbles visible and due to the flour dry enough to handle. The inside will be too wet to handle without adding more flour.

After this second rise I put a bit of flour on my hands and stretch it over my fist, it should behave pretty much the same as the no-knead version at this stage.