Hi Ben, yes, it's fine to double all the ingredients, including the yeast and salt. The easiest and most accurate way to do this is to multiply the weight of each ingredient by 2.0. If you're measuring by cups, it's important to measure very carefully, so you don't add additional flour. For our recipes and flours we recommend either measuring by weight, or using this method to measure flour by cups. Another thing to consider is whether your mixer can handle the extra volume of dough a double recipe will generate. 

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