PizzaApp and over proofed balls

This is driving me crazy. Whenever I use PizzaApp to calculate my measurements my dough always over-proof. All I am trying to achieve is a proper 24h RT proof.

I have a high precision scale for the yeast.

My recipe (from PizzaApp):

Flour 482g (100%, Caputo red)
Water 313g (65%)
Fresh yeast 0.17g (3.5% is this to high?)
Salt 14g  (2.9%)

I mix everything for 5 minutes, let it rest for a bit, a couple of stretch and folds over a period of 1 hour, let it bulk ferment for approx 1.5 hours.
Then ball it and place the balls into individual containers and let it rest for the rest of the 24h process.

Room temp is 24c (I actually use a bit higher setting in the app 24.5c to have some margin).

After “only” 20-21 hours the dough looks like in the pictures.

When writing this post I actually calculated the yeast percentage for the first time and noticed that it seems a bit high? But the calc is from the app itself.

The strange thing is that the small test dough looks completely different from the main dough. See attac…