I usually use 20g for 750g of flour which is overyeasting in your opinion. I will try out less in the future but I have never seen the problem in using too much yeast.
Vegans eat pure "nutritional" yeast as a cheese substitute. There are people who prefer weissbier over normal beer due to the yeasty flavor. I feel like there is nothing wrong with the flavor of a little yeast.
I wouldn't deny that long fermentation times mean more complex flavors. But especially in a pizza that already has strong flavored ingredients from the tomatoes, the cheese, and the pepperoni I would say that fine notes in the flavor of the dough are not that important.
Official recipe of the neapolitan pizza association states nothing
>neopolitan pizza accosiation
>https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana
>After the time deemed necessary to settle and rest,
>https://www.jamieoliver.com/recipes/bread-recipes/neapolitan-pizza-base/
> prove for 1 hour, or until doubled in size.
>Ethan Chlebowski
>https://www.youtube.com/watch?v=4oseDv8oB5E
>8-12h
>some jewish cook from new york I think
>https://www.youtube.com/watch?v=hsBrryGATOI
>few hours until doubled in size. Longer is better
>Adam Ragusea - or the most science based youtube cook after Alton Brown
>https://www.youtube.com/watch?v=3ZEGG1mb3Rc
>1-2 hours
The last one is the most interesting one. If you want small bubbles you want to put it in the fridge overnight. For a neopolitan pizza however you want big bubbles so you let it ferment for a shorter period.
Nobody gives the fermentation time as much importance as you give it. This matches my experience. Of course you can perfect everything but there is always a point of diminishing returns.
Ein jeder ist seines Glückes Schmied und HipHop ist wie Pizza auch schlecht noch echt beliebt.