I am just throwing in my 2 cents. When it is warmer in our area and I see my dough balls starting to overferment, I place them back into the cooler and then open them cold. Sometimes a colder dough ball is harder to open, but if it is left to rest after partly being opened for a little while that seems to work for me.
Thats all I have been doing. Pull them out around 4 pm. When ever they start to jump, they go back in to cooler. If I don't sell out, I just use them straight out of the cooler the next day. I do give my sauce a little bump in the microwave if I am using dough straight out of the cooler.
Glad they were happy, I was frustrated. We all are all our own worst critics.
Thomas Keller has a great quote about perfection, and once you find it, its to late, because it is gone again. And he is Thomas Keller.
Don't get to frustrated. Remember, you are selling an experience, not just a pizza. I have some dogs on my current menu, that I would not leave the house for. Aussie meat pies, and the Sauerbraten.
I find both to be disgusting. But the Australians buy me beer, and the Germans will scrap their plates clean with bread. They are happy, so I am happy.