You will be able to achieve more consistent results if you leave the lid off of the container(s) for at least an hour or so. One of the things that I've found is that when the dough is not properly managed the dough exhibits a pronounced tendency to over ferment so the knee jerk reaction is to reduce the yeast level until the fermentation is under control, but by doing this you can impact the flavor of the finished crust, crispiness, and porosity. Additionally there is also a tendency for the dough to not rise in the center producing a finished pizza with a thin or possibly soft center section, sometimes the complaint is that the pizza is crispy when it first comes out of the oven but quickly becomes soft or soggy, these characteristics have all been traced back to insufficient yeast level. If you are experiencing any of these issues, this might provide some insight, but if all is good, revert back to the old adage, "if it ain't broke, don't fix it"
Remember, there is no right or wrong way to manage a dough, there are just some ways that are more effective and create fewer problems along the way than others.
By the way, I just saw that Harbor Freight has their infrared thermometers on a special sale at less than $20.00, what a deal!
Tom Lehmann/The Dough Doctor