I work in a small pizzeria. We make the dough around noon to be used the same day.The problem we have is that the balls are nearly not usable the next day if some are left over. It overproofs over night and slacks so much it becomes one layer of dough instread of balls.
The recipe is quite simple:
3% olive oil
0.75% fresh yeast.
We knead for about 30 minutes and imediatly form into balls wich go into the fridge. Used about 4-5 hours later.