If I'm going to make dough this morning for a pizza tonight but didn't have time to do a longer bulk ferment and need a decent fermentation time (7-8 hours), what percentage of yeast is good for a slow, room-temp fermentation???
P.S. I can't do a cold ferment because I won't be home in time to get the dough out of the fridge early enough for it to warm up. So, I'm stuck doing the ferment at room-temp (72 F).