How accurate is PizzApp for yeast percentage?

Hi, 

I’m a novice at all this, but make pizzas in my Gozney Roccbox a bit. I’ve been using PizzApp and inputting my room temp and cold temp durations to calculate my yeast percentage. Usually 72 hours cold, between 3-8 hours room temp depending on how much time I have. It’s been working OK, but I feel like my dough balls don’t look the same as a lot of others do before shaping – comparing to photos of chefs online, plus this forum and other places. They don’t seem to be as puffed and I can’t push much air into the crusts – they seem to spread a bit and are a bit flat and sticky even at the end of proofing (previous post of mine has photos but that batch may have had expired yeast). 

I’ve read in a few places that people think the PizzApp underestimates yeast when a cold ferment is involved, one person said they increase the recommended amount by 30%. What do you think? I’ve tried bulk room ferment and balling for entire 72 h cold ferment, and I’ve tried bulk room ferment and bulk cold ferment but balling 2…