After trying many this is my go to.
480g - oo flour
50g - semolina flour
2 tspn - caster sugar and salt
5g - dried yeast dissolved in 350ml warm water.
Mix, knead until really smooth and not sticking to the worktop.
Cut into 165-180g balls, roll and put into sandwich bags oiled into the fridge.
Take out 30-45 mins before use, knock back into balls and into proving tray.
With this they stretch out really well and don’t spring back.
Hope this works.
Pitch