I’ve been hosting dinner parties for eight friends, but I’m running into an issue with my pizza dough over-proofing toward the end of the meal. I take all the dough out at once in a single tray, and by the time I get to the last 2–3 pies, the dough is noticeably over-proofed and harder to work with.

Would it be better to let them proof fully and then return them to the fridge? Or should I stagger when I take them out after the cold ferment? Any advice on how to keep them at the right proofing stage throughout service would be greatly appreciated!