Anyone have a pizza dough recipe using fresh bakers yeast?
Wouldn't you just use it as normal, but increase the quantity of yeast to compensate for the water in fresh yeast? I believe the formula is IDY = fresh yeast/3, so if you have a recipe using IDY, multiply that amount by 3 to use fresh yeast.
Choosing Yeast for Pizza Dough
Yeast dough question
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