So the other day I gave away 30 pizzas to a local college, i used a tad more yeast to ensure peak fermentation. It was in direct florida sunlight and the last 5 or so pies were on the verge of over proofing. Would lessening the yeast, having a longer bulk, give more room for error on balls overproofing?
For instance, if i made a same day dough (lets say 4-8 hours bulk), then balled, i could bet the balls would overproof faster than doing a 36 hour bulk and then balling.
Thank you
