The other week I made a dough from http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html
that used these measurements -
Flour - 20oz
Salt .4oz (About 4 tsp)
Yeast .3oz (about 2 tsp)
I used the weight measure for the flour and the water, but did use the volume measurements for the salt and yeast. The yeast turned out to be about 1 1/2 packets of ADY, each packet being .25oz. At the time I thought that was very little yeast and it did not rise much, 8 hours later it had not yet doubled in size, but made a great dough/pizza.
Yesterday I mixed up another batch, but this time I converted all the oz measurements to grams using the Win7 Calculator. These are the amounts it gave me -
Flour - 567g (KABF)
Salt 11g (Kosher)
Yeast 8.5g (Fleischman's ADY)
As I measured out the yeast I knew that it was more than I'd used before. I checked on it after 4 hours on the counter and it had more than doubled. I decided it was developing faster than I wanted/expected so I punched it down and moved it to the fridge. This morning I took it out and it had doubled again. I punched it down, gave it a short knead, balled it up, put them in Tupperware and back in the fridge.
My question is, did I mess up the math or did I use way less yeast the first time than the recipe calls for? If so, what kind of dough/pizza do you think this mix will make? I really liked the pizza that the lower yeast mix made.