I realize these pizzas have already been cooked, but this info might be useful to the next guy. I often screw up the math calculations on yeast. Recently I was making a 48 hour 68 degree dough which would use about 1 10th of a gram. I mixed up 100 grams of water and one gram of yeast and then used only one gram of that solution. Didn't realize my mistake until the next day. Dough had been sitting out for 24 hours. I dropped my 4 dough balls back into the KA mixer, added enough yeast for a 24 hour 68 degree ferment, a touch more flour, mixed it up, reballed and they rose great and came out fine to make some very tasty pies.