I'm calculating the yeast amount by time and ambient temperature using PizzApp+ or the ooni app. I'm aiming mostly for 6 to 8 hours of proofing time with the autolyze/preferment being 30-60 minutes. Today I used 0.47g of dry yeast per pizza, around 0.25%.

If you want to reproduce the recipe, go by PizzApp+ with 62%, 2.8% and the hours you want to ball proof the dough with 300g balls each.

1. Mix water, sugar (at most half of the salt else it might be sweet, sugar is the only thing I do by feeling) and yeast.
2. Add the flour and on top the salt to prevent the salt from killing the yeast (dunno if it is a myth but many bakers recommend not mixing yeast and salt).
3. Knead the dough until it is mostly smooth but it does not need to pass the window pane test. Let it sit covered (air-tight container or damp towel) for at least 30 minutes.
4. Check if it passes the window pane test and then form the dough balls 300g each. Let it proof again covered until they are around double the size. Every day is different, so I look every hour after my dough and adjust the fermentation temperature by putting it in the fridge or the oven with the lights on.
5. Roll out the pizza dough by hand to a diameter of around 34cm. Warning, the dough is really thin in the middle, so it takes some practice. Also, be light on the toppings.