I would reduce the yeast to 0.40-0.45% as previously noted, and I would increase salt to 1.75%, assuming that you are not on a sodium-restricted diet. Any other changes will be dictated by what kind or style of pizza you want to make. For example, if you want to make a NY style pizza, you might reduce the amount of oil to around 1-2%, although some consider 3% to be an acceptable upper limit. You can also eliminate the sugar but if you would like the dough to cold ferment for, say, three days, you might use 1% sugar.
If instead of a NY style pizza you want to make a "thin" American style pizza (think a thin Papa John's pizza), you can leave the oil and sugar quantities where they are, or even increase them by a few percent.
You can use the expanded dough calculating tool to make whatever adjustments you would like to make.
I went back and reread the thread you referenced. In line with Ryan's comments, I think the reason why the members at the time did not comment on the amount of yeast was because you did not specify whether you were using a full packet of yeast or a teaspoon of yeast. I would have automatically assumed a teaspoon. That would still have been high, but at around 0.85%, that would have been consistent with a dough that was going to be fermented at room temperature and used not long after making, as you noted in the referenced thread. You also did not indicate whether you were using ADY or IDY. That wouldn't have mattered much but it might have elicited further inquiry.