Due to an unexpected invitation, I'm being asked to make a pizza tonight and I do not have time to do a decent 'cold' ferment, if I use about 9-9.5 ounces of flour, how much yeast should I use to get the dough to rise properly without over-proofing it?
I've had to do this before, but it was a while ago and I don't remember how much yeast I used at that time, but it seemed like the dough was really proofing like crazy and air bubbles would form even while I was stretching out the dough to form the crust. :(
So, how much yeast is a good amount for that amount of flour?
Thanks in advance. :)