Overproofed pizza dough — the fix
Dough that's gone too far is flat-topped, blistered with big surface bubbles, and smells more like beer than bread — the gas has outrun the gluten. You can often still bake it; just manage expectations.
Fermented too long or too warm
How to tell — It's collapsed and boozy, and a poke leaves a dent that never fills back in.
Fix it now — Re-ball gently to redistribute the gas, rest thirty to sixty minutes, and bake — accept a humbler rim, or roll it thin and call it cracker night.
Next time — Shorten the ferment or run it colder; a fridge rise buys hours of margin before this happens. the cold ferment guide goes deeper.
Too much yeast for the plan
How to tell — It raced ahead and peaked early — ready and then past it long before you meant to bake.
Fix it now — Bake it as soon as you notice, before it falls further; a slightly over pizza beats a puddle.
Next time — Let the calculator set the dose for your hours — more time means less yeast, not a race you have to catch. the yeast guide goes deeper.
Start from a good recipe
Most dough problems are planned away, not fixed at the bench. Set your real schedule in the calculator and it weighs the dough and writes the timing for you.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.