Instant Yeast

Hi guys i was wondering if someone could tell me why instant yeast is used in dough recipes at a percentage of approximately 0.3%? I currently use instant yeast at 1%. We mix the dough then ball it. The balls are rolled out aprox 90 minutes later then the rolled bases are stored on racks until needed. Is this wrong? Are there negative effects to using such a high percentage of instant yeast in the formula?