One of the first times I tried to make an emergency dough was with Tom Lehmann's NY style dough formulation. I was tapped into such a version by something that I read by Tom over at the PMQ Think Tank (unfortunately, the link was in an older version of the PMQTT forum and is no longer accessible). However, I made reference to the amounts of yeast Tom said to use to make a short-time emergency dough, at Reply 407 at http://www.pizzamaking.com/forum/index.php/topic,576.msg27251.html#msg27251
. You will note that the recommended amount was 2% for fresh yeast. Since it has been a very long time since I have been able to find fresh yeast in the markets near me, I have pretty much used the 2% figure when converting from fresh yeast to ADY or IDY.
I note in the example you referenced at Reply 15 http://www.pizzamaking.com/forum/index.php/topic,15956.msg156743.html#msg156743
that you used ingredients other than just flour, water, salt and yeast, namely, oil and dry milk powder, as well as old cake yeast. Dry milk powder includes its own flavor contributors, including lactose and other "sugars" (about 52% by weight) as well as small amounts of fats and calcium and other minerals that can impart flavor to products into which the dry milk is incorporated. The lactose itself is on the low end of the scale of sweetness compared with table sugar (it is about 16% as sweet as table sugar), but when I have used dry milk products, including whey and dairy blends, in pizza doughs I can detect that they are there, typically with a dairy note and mild sweetness. The only way to rule out the contribution of dry milk is to omit it, and use just flour, water, salt and the cake yeast at 2.5%, and preferably fresh. Using old cake yeast might also make an interesting experiment to see if old yeast imparts a flavor that new cake yeast does not.