Remember the longer it proofs the more flavorful it will be. Dough nearly blown is the best. You should try to make the dough the night before, keep them in the chiller and pull them out to "speed proof" them as needed. The warmer the cooler the faster it proofs.
Perhaps have a dough dedicated cooler and keep it about 42, make them the night before, pull and rotate as needed.
Hope this helps and if I`m wrong I hope to be corrected. My first post here BTW. Cheers.