I researched this question before asking, but I could not find a clear information. I'm sorry if I missed it.
I want to make pizza from a leavened dough. I will use instant dry yeast. There are lots of pizza recipes. Is there a ratio for flour / yeast when making pizza dough? Of course, this will vary according to the type of flour. We can talk about bread flour.For example, X grams of instant yeast is used for each cup of flour.
Some sources say that you can use instant yeast up to 0.5% of the amount of flour. Can we make such a generalization?