Poke test and proofing

Hi

I have read about the poke test and have noticed some contracting messages. Some say that under proofed dough will spring back immediately and some say it will take longer.

This poke test confuse me and are causing me to constantly be uncertain regarding my dough balls.

The balls in the picture should have 5-6 more hours to go (according to the pizzaapp) of the 24h RT proofing. It’s 62% hydration and 230g per ball.

The dents always seems to be permanent (and therefore over proofed?) when I do the poke test. But are these really over proofed 6h before?

I store the tray in a room with a constant temperature. Also having a hard time judging the size when placed in the tray.

What would you say the stage of these balls is?