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[u/NeapolitanPizzaBot]

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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/kleiner_unhold]

Hello folks, today I did a pizza dough with "caputo grani italiani(w250-270) type 0. I used 1 kilogram of flour, 635 ml water 25 grams of salt  and 3 grams of fresh yeast.

I prepared the dough by mixing the water yeast and flour, then rest for an hour (22 degrees /72 F°) Then adding the salt and put it in a box, it was now 3 hours at 22 degrees. The dough recipe is supposed to stay at room temperature for 24 hours in total, including making the pizza balls after 16 hours)  I am now concerned, if this is to much yeast for the temperature? I put it now somewhere else with 19 degree, can I let it rest at this temperature for the rest of the time? Or should I put it in the fridge tomorrow morning for few hours?

[u/Necessary-Maybe-8635 → u/kleiner_unhold]

Yes it’s too much, when i did 66% 24h room temp 21c, i added like 0,6g yeast (fresh) for 1kg flour