Flour/Instant Dry Yeast Ratio in Thin Pizza Dough
Pizza dough is basically a bread.  So, like other bread formulas, can be developed and expressed using a bakers percentage.  For a Napolitan pizza most pizzaiolos use .1 to .5 percent yeast.  This is the percentage as compared to the total amount of flour (usually tipo "OO" for this style).  So, your initial research is a good starting point.  You will have to adjust for local conditions (and ingredients) from there. This might also help you. He makes use of fresh yeast, so that is likely why his percentage is on the lower end.