A question on yeast amounts (ADY) in neapolitan dough. I use the amounts in the Pizza Bible and am pleased with the final result but wonder if the amount is too high. Looking at the dough (with starter) after 48-72 hours in refrigerator, after balling and placing in containers, there is a ton of activity! I have to "burp" the containers to prevent lids blowing off and the dough looks like the picture below when first placed on bench.
In looking for solution or assistance, I looked at
and found the suggested amount of yeast is 3 grams per litre where the recipe in the Pizza Bible calls for 2.3 grams for 280 grams of water. That would be a huge difference! I tried a batch with 1.3 grams of yeast and the results were similar, good dough but way too much activity.
I also tried a similar recipe, no poolish, from Gsans which used only .36 grams of yeast in a similar amount of water and the dough was stable in the containers and great after the bench at room temperature and baked.
I ask for comments, suggestions and opinions to help me improve my pizzamaking,
Thanks in advance.
I include pictures of dough activity and final product - baked at about 740 degrees F. in a Bakerstone Box, about as high as I can get it.