It seems like an easy enough problem to solve. Most people have the opposite problem, usually directly related to being too rough with their dough, not enough / too much fermentation, the list is endless.
I think that if you make one simple change, you will get your desired results easily. Start with a 10% smaller doughball, and open it to the size you normally do, using the same method you usually do. If it's still too puffy for you, go down another 10%.