Yeast Conversion


I would like to try a pizza dough recipe that calls for fresh yeast. Since this seems very hard to come by, does anyone know what the proper conversion would be for using ADY and/or IDY in place of the fresh yeast?

Thank you.

Jim Z.
posted almost 4 years ago

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Hi Jim, In the pizza bible Tony advises us to use 2/3 times as much fresh yeast as active dry yeast, he also says we should avoid using instant altogether as it defeats the purpose of keeping the proofing process as slow as possible. Hope this helps.

Damien B.
posted almost 4 years ago

Hi Damien, were you referring to the amount stated in the Napoletana dough recipe on page 187? If so, the amount "2-3 grams" is mentioned, as opposed to "2/3":

"7 grams fresh yeast, broken into small pieces, or 2-3 grams (3/4) active dry yeast"

The conversion ratio for fresh to dried yeast varies, depending on who you ask. I've always gone with a 3 to 1 ratio, that is 3 grams of fresh yeast equals 1 gram of dry yeast. But, I've also heard of others going with a ratio that's closer to 2.5:1. Check out this thread below for more information:

Thumb raji
Raj Irukulla admin
posted almost 4 years ago

Raj & Damien,

Thanks for the info, I was actually able to find fresh yeast today at a Shoprite supermarket. I will try the recipe with both the fresh and the ADY to see if there is a difference.


Jim Z.
posted almost 4 years ago

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