Smell like sour dough

[msheetrit]

Last night i made this formula
100% flour
55% water
0.085% IDY
3% salt
Let it rise in room temp
25-27 cl deg
In cover plastic bowl

After 16 hours i came to realize i'v mistaken.
Instead of calculating what normaly i use which is fresh yeast i forgot to devide the amount in 3. So now the dough smell and look like some sort of strater or sponge.
What do you think will happen if at this point i will degas it, ball it and bake it after another 6,7 hours?

[vtn98]

If it looks like a starter or sponge, I would think it is too wet and/or overproofed already.  So in another 6-7 hours the yeast will consume all the protein in the flour. 

Maybe add more flour to get the right consistency and then try and bake it?

[msheetrit]

well it was just before falling so i balled it like i said and after 7 hour proof baked it.
preaty good pizza:)
one of my best.