YES...TRUE..IN NAPLES USE THIS METHOD FOR MAKE A PIZZA'S..WHY U HAVE PROBLEM WHIT UR PIZZA'S? WHAT DO U ANT KNOW? WE STAY HERE FOR HELP U FOR EVERTHING U ASK..DON'T WORRY....CONTACT US...BYE BYE DANIELE

When it's very hot, like summer in south Italy, I've read of about 0.5 gr yeast for each lit. of water, so the proportion of one tablespoon for 50 kilos of flour it's appropriate, of course for long time dough rise.
When it's very cold yeast proportion must be adjusted conseguently (I believe 5 or more gr per lit water appropriate during winter but I din't try myself however)