How to deal with overproofed pizza dough? I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I’ll end up with huge seemingly overproofed doughs that become harder to work with as they keep rising. When this happens should I knock them back down again and let the dough proof again in the box?
Over-proofed dough can be saved.  So, if your dough is truly over-proofed.  Degas it, reshape it (in a ball for pizza), and allow it to proof again.