Bubble structure and rise (typically expressed as a volume increase - for example 1.7X or 2X) are often used to estimate when a dough is ready and to some extent it does always work. That being said, it's not always going to make the best dough because it's not the only thing going on.
There are 2 processes happening: fermentation and maturation. the bubbles are the result of fermentation. Maturation is all the other biochemical activity going on as a result of the enzymes and microflora in the dough. It speaks to aroma, flavor, and texture. Ideally a dough reaches proper fermentation and maturation at the same time. Unfortunately maturation is not something you can see. Maybe you can get a sense of it from smell. Really you have to bake the dough and eat the pizza to know for sure.
You can put a bunch of yeast in the dough and reach a properly fermented state quickly but be completely lacking flavor because the dough is not matured. The opposite is harder to do but it's still possible - too little yeast and too much time can lead to poor gluten structure and poor texture. Likewise, with sourdough in particular, it can lead to excess sourness.
The is a very overly simplistic explanation, but hopefully it help you think about fermentation in a broader scope. Really, the answer is to experiment.
Here is a post that will go into a lot more detail on aspects of fermentation/maturation:
https://www.pizzamaking.com/forum/index.php?topic=41039.0