Sly & Peter;
Within the range that your yeast was used at there would not be an issue, but if you were at 1% IDY or more and doubled it, you might have brought a different crust flavor to the table. The flavor wouldn't be bad, but just different from the "norm", some might describe the flavor with high yeast levels as "yeasty", at least for me, this is not the normal flavor that I associate with a great tasting pizza crust. Peter brings up a good point with the temperature of the home fridge, typically being warmer than desired, not through a fault of the fridge, but rather because we're always opening and closing the door during the normal course of the day. Then too, our home fridge has a big temperature difference between the top and bottom, so much so that when we are gone for a few days the things in the lower vegetable drawers end up getting frosted. I can't begin to count the amount of lettuce we have had to toss-out because it got frozen while we were gone. I guess opening and closing the door frequently may not be all that bad afterall. Because of this, I really think it is better to make an adjustment in the water temperature to achieve a higher finished dough temperature rather than to increase the yeast level. It is actually pretty easy to get a dough that is about 10F warmer than normal by just using warmer water when making the dough. How much warmer? My experience with making pizzas at home has shown that an increase of 10 to 15F in the temperature of the water added to the dough should do the trick. Don't have a thermometer? You can get an inexpensive one from Walmart in the automotive department for $7.00. They read up to 125F and are used to check the temperature of a car's airconditioning. I've also used a cheap oral thermometer that I had left over from when the kids were young. The exact finished dough temperature is a goal but not a prerequisite in making an emergency dough, just getting it warmer than normal will almost always do the trick, but in order to have repeatability, you never know when company will unexpectedly drop in, nothing beats working with actual temperatures whenever you can.
Tom Lehmann/The Dough Doctor