how much?


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. :)

Tory Glenn
posted almost 2 years ago

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