Food Processor Pizza Dough Take 3 – Over-proofed but Decent

I recently tried to adapt my standard, no scale (gasp) pizza dough recipe to a food processor version, to experiment beyond my first two food processor pizza dough attempts. 

The main changes I made to the original recipe were to combine the dry ingredients before slowly pouring in the bloomed yeast / warm water + cold water mixture to the running food processor.  

While all seemed to go well in producing a smooth, glossy dough, the challenges started pretty quickly during its fridge cold rise.  The dough balls just over-proofed by tripling if not more (quadrupling?) in size.  I tried to resuscitate the dough by deflating it and letting it rise again.  The crust did still rise nicely in the oven, but I found it to be ultimately too chewy.  That was a similar result to our first food processor dough attempt.

What's my diagnosis?  My early theory is too much yeast.  This recipe calls for 1 tsp. of yeast for 2 dough balls, and a number of other recipes I've used call for smaller amounts of yeast, even for fridge cold rises.  With the proper kneading from the food processor, which is probably more than I do by hand, I think yeast just activated more quickly and then led to the result? 

But…who knows?  After nearly 20 years of pizza dough making, I still feel like a novice in a lot of ways!