Last week was my first attempt of using Molino Caputo Tipo 00 flour for pizza. I followed the recipe on the website. When making this dough, I felt like 4 cups of 00 flour should have more than only 1/2 teaspoon dry active yeast, so I used an envelope (2-1/2 teaspoons) in my dough recipe. It yielded an extremely flexible thin crust and the pizza was delicious. What would have happened if I did use only 1/2 teaspoon?????