I'm thinking of trying one of these pizzas tonight, is there any way I can have one ready for dinner, or is it a next day kind of dough? I stopped at a local Italian deli and got all sorts of stuff I'd like to try on it, like Mortadella. They had Margherita Pepperoni for $3.99/lb. I couldn't resist, I got 4 pounds, it's my current favorite. If I can't have one ready for tonight, I'll make one for tomorrow.
I almost forgot, what is Carmelina Sauce?
I find that if I make a dough consisting of 500 g of flour, if I use 7 g (1 package) of instant dry yeast and put the dough in a warm place (this being winter, I set it on the floor about a foot from my space heater), the dough will double in about an hour - looks like nothing's happening for the first 45 minutes, then rises quickly.
You can adjust proportionately the amount of IDY to the amount of flour you're using, but the basic principle is, the more yeast, the faster the rise. But also be aware also that the more yeast, the higher the rise, too, so the dough, after doubling, will continue to expand if you do not use it within a few minutes. If you wait long enough, it could triple (which may not be a bad thing, if you seek an airier dough) and maybe continue to expand after that.
Or, at least, that's my belief. Other, more experienced participants on this thread could have a different view. If they weigh in and disagree with me, you probably would be better off following their advice than mine.