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Sometimes it takes 36 hours for the dough balls to achieve perfection, other times 24. Many factors have an impact ambient temp, flour, temp of the water etc etc. However as long as the dough has got to the point it’ll spring back slowly from a finger prod it is likely to make a decent pizza. I think part of the reason for adding such small amounts of yeast is to lengthen the proving process which then means the sweet spot for using it is extended.
dancing james
Also I seem to be suffering from that temperature situation where during the day it’s ideal conditions for proving dough, but there’s a 6pm wall where the temperature suddenly plummets and the dough just stops what it’s doing and freezes in time. Very frustrating.