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I make homemade pizza dough and other breads and baked goods quite regularly, but only have started to do so recently. One of the issues I have run into is that recipes always come with their own recommended proving times, some with better results than others.

The issue I have run into is that I want to be able to vary my proving times to be longer or shorter depending on how much time I have between kneading and baking. I have found that longer proving times often lead to nicer flavours (especially with pizza dough), and would like to maximise the time I have. However, I have no idea how to go about this. Without the experience of a seasoned veteran, I don't know how much more or less yeast to add to get the proving time to fit the amount of time I have.

I realise this depends on various factors (heat of the environment, heat of the yeast water, etc.) which make it more unpredictable, but I can keep these factors fairly the same with a constant temperature at all times. Is there a way to tell how much I should vary the yeast, which doesn't consist of me making every recipe I know three times with varying degrees of yeast to see what happens?

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Yes, there are, although the formulas would vary according to the baked goods you're using.

For pizza, there are working formulas out there, such as one by TXCraig or this one that calculate the relationship between hydration, temperature, yeast, and proving time. I personally use the PizzApp and can attest that it's fairly accurate for any non-extreme combinations (that is, you're kinda on your own with a 72-hour rise).

Presumably there are similar formulas for other baked goods, although pizza is the only one I have personal experience with.

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