Most people have a hard time measuring 0.02% baking percentage of 200g flour. Not because they don't know what grams is, but because they don't have the equipment or means to measure it.
Everytime I hear someone say things about units, it is not that people don't understand - there are other issues around that. For example, Americans know that metric system is better but they can't just switch solo until the entire nation changes which is a huge task.
Furthermore, those people who gawk at Americans still use 360 degrees for a full circle, 24 hour segments in a day and other weird units - for e.g. Switzerland still uses points for fonts! Not mm.
I would go ahead and even say - Metric system is based on base 10 which sucks, we should rewind back the history and grow 12 fingers because Duodecimal system is far better than decimal system: https://en.wikipedia.org/wiki/Duodecimal
We are just stuck with base 10. Just like Americans are stuck with their archaic units. It has nothing to do with the fact that people are smart/dumb. I am gonna push back on that nonsense.
In my opinion, the only way to cook/bake is with a digital scale, and as far as I know, any scale you'd buy in the US has the option of grams or ounces at the push of a button.
In practice, I constantly use both. To some extent it depends on the packaging of the ingredients, which may use either unit.
When measuring small things, it's only practical to use teaspoons and fractions, but otherwise I weigh everything. I even tend to weigh liquids in dry ounces sometimes, as I've memorized 8 fluid ounces = 8.337 dry ounces.
Using different measuring systems is no more of a mark of inferiority than using different languages. And similarly to languages, modern technology makes it fairly easy to translate even if you don't know.
It is definitely a misconception that you don't see metric measurements in the US. They're everywhere, including your car, school, stores...
For this sort of dough you may need e.g. 1.8g of yeast (that's the actual quantity I used for the last dough I made). It depends on how much flour you make, of course, but pizza doughs with long fermentation use minute amounts of yeast. If you use 1.6g or 2.0g instead of 1.8g, your pizza may be ready twelve hours too soon or too late.
I bought a second kitchen scale to deal with the minute quantities, since my old one is accurate to only 1g.
