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@salad
No, but I made a lot of dough.
When I used something like 15g yeast for 450g flour as you wrote above, it definately tasted very yeasty.
Don't see how one could avoid this, hence the "astonishing".
It would get a little bit better (with that much yeast) when I let the dough rest in the fridge for 2-3 days,
but to get really nice dough (whether it's for pizza or bread), that does not taste yeasty at all,
I see no way to do it but use a really small amount (say 5g per kilo), and work the dough really good,
and let rise in ideal conditions (no draft etc.)