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I use Reinhart's book "Whole Grain Breads" as a reference. He uses Instant yeast in his formula's. Page 81 he says "If using active dry yeast, increase the amount by 25%. If using fresh yeast, triple the amount" (more than instant yeast).
You will need to do the math yourself, as both the active dry, and the fresh yeast are compared to yet a third kind, instant...
OK, I started with the FB recipe (by weight), substituting 3 grams of instant yeas with 9 grams of fresh yeast that I dissolved in the 325 grams of water.
I let the water/yeast mix stand for about 10 minutes. I added 75% of the flour, with 3 grams of ground rock salt to the mixing bowl and made the "battery mix" which I allowed to stand for 20 mins.
I then mixed the remaining flour into the mixture and let the dough hook work the dough for about 6 minutes.
I chopped the dough up and measures 3 x portions of dough and folded it over a few times, twisted them for surface tension and then placed the ball into a plastic container with cling wrap on top in the fridge over night.
I have removed them and am waiting 1.5 hrs for them to reach room temp and I will make the pizzas.
Pic attached are the balls waiting to warm up (note bubbles in dough).