Since you mixed metric with U.S. standard, I have rearranged your recipe and determined the baker's percents to allow me to better see what the recipe really looks like. In so doing, I assumed that the yeast you used was instant dry yeast (IDY). This is what I get:
100%, Flour, 16 oz. (453.6 g.)
44.1%, Water, 7.06 oz. (200 g.)
0.33%, Instant dry yeast (IDY), 0.05 oz. (1.51 g.), 1/2 t.
1.1%, Salt, 0.18 oz. (5 g.), a bit more than 7/8 t.
1.5%, Sugar, 0.25 oz. (7 g.), 1 3/4 t.
4%, Oil, 0.64 oz. (18 g.), a bit under 4 t.
To get a more "yeasty" taste, I think you can safely double or even triple the amount of yeast. Tripling the amount of yeast would put you at the 1% level for IDY that is often considered to be the max to use for a pizza dough. Increasing the IDY by double or triple will affect the fermentation rate, so you might use cooler water to slow that rate down. To be on the safe side, you might start with doubling the amount of yeast (IDY) and see if that helps.
You will also get better crust flavor with a long fermentation time, whether at room temperature or in the refrigerator. That flavor is not a "yeasty" flavor as such, although some people consider it to be. If you also increased the amount of yeast (IDY), that will affect the rate and extent of fermentation which, to an extent, may work against the creation of flavor compounds by the fermentation process itself. This is something you will have to experiment with to get the proper balance between the amount of yeast used and the fermentation time.
Your salt level is normal, but if you increase it by about 50% (to about 1 1/3 t.), you will get more flavor in the crust, even if is isn't a "yeasty" flavor.
Good luck. I hope you will let us know if the changes help, if you decide to try them. This is how we all learn. If you used active dry yeast (ADY) instead of IDY and need help converting to ADY, let me know.