Doughballs overproofing and slacking
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.
So the solution seems obvious: less yeast. Allthough I made some batches with less yeast and its very much more friendly to keep and handle, the problem is that it doesnt bake very well. It forms large bubbles like it wants to be a Dutch baby or a pita bread. The bubbles burn and the bottom stays white with burnt spots. I tried less water but the dough will be so stiff thats the seams won't close while forming balls.
So my question to you is: how do we make a dough that keeps for at least a day and still has good baking characteristics?
Thanks for your help!