What is the purpose of deflating the dough?
I know that deflating the gas brings oxygen into the dough and CO2 out, which is good for yeast development.
I have a calculator app for the amount of yeast in pizza dough. If I for example set that I want the dough to ferment 10 hours at 20 °C, then it calculates the right amount of yeast. After 10 hours the dough is ready to be baked. The calculator works really well.
Wouldnt it make more sense to adjust the amount of yeast with the calculator instead of putting too much yeast in the dough and deflate it from time to time to prevent overproofing?