In Tony's book, for standard pizza dough Tony recommends using 4.5 grams active dry yeast. I tried to convert it to fresh yeast and it gives me around 9 grams of fresh yeast per 453 grams of flour. Is that correct? In my opinion it is too much...
Can you recommend some good yeast converter?
How many grams should I use in that particular recipe?
Thanks for your help in advance!