Help needed -don't have fresh yeast
Want to make thin crust pizza Napoletana and got a recipe from the following site:
3.75 pounds Tipo "00" flour
1 liter warm water
0.1 ounce fresh yeast
2.1 ounces salt
What if I don't have fresh yeast? How much dry yeast would it take to have the same effect?
.1 ounce of fresh yeast would be approximately 1 1/2 tsp. active dry yeast.
I'd suggest weighing your flour (use grams instead of pounds and ounces - it's much easier to calculate percentages) and use about .47 - .57 percent yeast. That should put you pretty firmly in the ball park.
For those who don't have experience with bakers percentages, .47 - .57 percent would be the percentage of yeast compared to flour, where flour represents 100%. So 1700 grams of flour would require about 9 grams of yeast.
Are you making pizza for an army? That's a lot of flour .....
That's what I thought! I have to reread what it says on the website about how much it makes. I was going to do 1/3 of the recipe if that would be enough for 6 people. Have to do some rereading. Thanks for the info on the yeast. I am thinking of getting the cookbook Ratio since it explains percentages as opposed to cup measurements, then I can alter the amounts.
I use about tablespoon of dried yeast for a dough that used about 6 cups of flour.
But it's not brain surgery, if you're yeast is on the low side, it will just take longer to grow and multiply. Because if you use yeast a lot, you can even make dough with no added yeast and the yeast from your kitchen will enter your dough...it just takes a day or two. I've done it, it's kind of cool to do. Mix a little flour with your liquids and let sit uncovered for a day or two, then add the rest of your flour.
yikes that's a lot of pizza dough. The rule of thumb is roughly half the amount of fresh yeast as todao has kindly calculated.
My two cents worth is to get active dry yeast rather than instant yeast, should you be at the yeast store confronting both. The former is preferred by pizza makers b/c it has more dead yeast cells and they're going for that taste. B/c of the dead cells you need up to 1/4 more active dry than instant (instant being equivalent to abt half the amount of fresh), so again, I'd have to say Todao's right on the money.
And remember, despite what a lot of cookbook authors advise, it IS important (according to McGee) to dissolve active dry yeast at a high temp: btwn 105º-110ºF (41º-43ºC). At cooler temps the yeast cells recover poorly and interfere w/ gluten formation, says he.
Ya, switching to metric here would make your life easier.
p.s. but as Scuzzo says - it don't make no never mind . . . the amounts of yeast in recipes are based on how long it'll take to rise at a certain temp etc . . . who has all those variables in place in anyway . . . i monkey w bread recipes constantly w/o the sky falling