I guess I should have been much more clear.
I used 4 teaspoons of dried yeast to about 1 cup of water and a bit, say 1/4 cup, so 1-1/4 cups total.
I then add in the flour until my dough looks good. Perhaps that is closer to what you use.
I was always under the assumption that getting a fast rise to the dough, you needed what they suggest on the can of yeast,
but then again, they want you to use as much as you can, so you will be buying more, faster i guess.
In reality, I would assume 1/2 the amount I'm using will still work very well, and quite fast.
As for mine, yest it gets bulky very fast, I leave mine in the KA ( Kitchen Aid ) will initially mix it for about 10 mins or so,
then leave it there and let it start doubling. Every 5 mins or so I turn the KA on and let it whirl around for about 15 seconds just
to get it mixed and so it doesn't dry out. About 45 mins later, I'm rolling it out and making the pizza ( this is on nights where I just got the idea of making pizza, and can't wait for a 48 hour rise ) , just mix it up and within the hour I'm baking it sort of thing, - which happens often these days