Hi Mark, generally it does work to double ingredients, even the yeast, though you could also get away with less than doubling too - how much more you want to use will depend on the speed at which you want your dough to rise (faster for ease, slower for more flavor). Whenever we scale a yeasted recipe up or down, we assume some small amount of experimentation, but any adjustments to the ratio of liquid:dry will be similarly necessary at any batch size, depending on the humidity, method of kneading, etc. In short, feel empowered to give it a try and be prepared to pay closer attention to the details than you might otherwise. Mollie@KAF

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