We are all flying blind on this one. It sounds like Lallemand would prefer that users use a preferment, like a sponge, while acknowledging that their aromatic yeasts can be used with refrigerated doughs, like pizza dough, but not providing any details or recommendations for such use apart from suggesting that the amount be increased over normal levels used for other yeast products and that the fermentation time be increased. At lead that is how I interpreted their promotional materials. I think they want people like you to experiment with their products, including dosages, and report back with your findings. You already seem to be using an increased amount from a baker's percent standpoint, so I guess you should monitor the development of the dough as you would one of your regular doughs, including looking for fermentation bubble activity and dough volume expansion.