My usual pizza dough recipe uses 2.3% salt, but I wanted a saltier dough. I did a comparison of dough balls---one with 2.3% salt and one with 2.8% salt. Anticipating a slower rise with more salt, I added more yeast to the one with 2.8% salt. The one with 2.8% salt tasted incredible, but the dough was weakened by the extra yeast. Next time I will add the same 2.8% salt, and the original .5 grams yeast, and just let it rise longer so I can get a saltier tasting dough and maintain good strength.

Original dough recipe (2.3% salt), for one dough ball:
153 grams bread flour
2 grams olive oil
.5 grams yeast
1.5 grams sugar
3.5 grams salt
100 grams water

Experimental dough recipe (2.8% salt), for one dough ball:
153 grams bread flour
2 grams olive oil
.75 grams yeast
1.5 grams sugar
4.3 grams salt
100 grams water