Baker's Percentages For Pizza Bible Neapolitan Dough Recipe

In the Pizza Bible, on page 302, you list the quantity of yeast as .5%. I assume that weight is referring to cake yeast, and not active dry?

Dean T.
posted almost 5 years ago

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Great question Dean. The number in the Baker's Percentages chart is referring to active dry yeast. I just took a look at the Napoletana dough recipe on page 187 and performed some quick calculations.

If you'd like to use fresh yeast, the percentage amount would be: 1.5%.

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Raj Irukulla admin
posted almost 5 years ago

Thanks Raj. I kinda figured that out too after I posted it. I actually have my dough recipes in an Excel Spreadsheet (Woodstone refers to me as "the mad scientist.") All I do is enter the quantity of flour, and the weight of the rest of the ingredients is adjusted accordingly. It makes it very easy to scale the recipe up or down.

- Dean   almost 5 years ago

Dean any way you can send me that excel spreadsheet? Sounds amazing!

Senor Fred
posted over 1 year ago

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