I've been struggling with overproved bread dough recently, specifically pizza dough (not that it hasn't happened with other doughs, I just haven't made any other types of bread recently). The recipe I'm using is by Melissa Clark from her Dinner: Changing the Game book, which calls for 3/4 tsp yeast, 200g warm water, 282g all purpose flour, 1 tsp oil, and 1 tsp salt. [URL='https://www.insidehook.com/nation/melissa-clark-dinner-changing-the-game-pizza-recipe']Link here[/URL] This is a high hydration recipe, and the dough is very soft to work with - even after being beaten with the dough hook. The first time I made it, it was just too soft to work with and I ended up throwing it away. I made it again yesterday and initially I was worried my yeast wasn't fresh enough (despite the fact that I keep it in a sealed container in the fridge). It took longer than I'd expect to go foamy, but I thought this would end up being a good thing given the long overnight prove. However, when I checked it this morning it had definitely overproved. The dough is really slack, it's [I]very [/I]stretchy, and there's not much life to it. I coated it in a little flour so that I could handle it more easily, and I have shaped it into balls for the next proving - they seem to be rising, but still very slack. I guess I'm just a bit confused... the yeast didn't seem overly active, so how have I ended up with overproved dough in the fridge in less than 24 hours?! I'm wondering if I need to reduce the amount of yeast, but I just wanted to see if anyone here had any ideas first. I'll let you know how the pizzas turn out no matter what happens! Hopefully it'll still taste good ;)