Over fermented my dough, so focaccia pizza it is!

Changing seasons is throwing off my bulk fermentation timing. Any one have tried and true method on how you gauge BF?

In any case, There’s no excuse for this one, I flat out forgot. So it’s focaccia pizza for dinner. Plop over fermented dough in a sheet pan with lots of olive oil, dimple, let it rest and raise again while over preheats to 400f, bake 30 mins, out of the oven, top with sauce, cheese, and toppings, crank up the oven to 475, bake another 10-15 mins or until cheese is bubbly.