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hendricius / pizza-dough

This recipe is dedicated to helping you make the best possible pizza dough for Neapolitan pizza.
https://pizza-calculator.the-bread-code.io/
MIT License
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Yeast percentage correct? #29

Closed Roonerelli closed 5 years ago

Roonerelli commented 5 years ago

I followed your recipe for 4 pies :

Flour 100.00% 478.90 g Water 65.00% 311.28 g Salt 2.00% 9.58g Yeast 0.05% 0.24g

I followed the amounts above and the dough didn't rise or form into a ball I used brand new Saf-Levure yeast (not expired) and Caputo 00 flour Maldon salt and bottled water. and followed the timings in your guide

Are you sure the yeast percentage is correct? Most recipes I've since searched for recommend about 10 times that

Thanks!

hendricius commented 5 years ago

Yes. It's correct. Yeast will reproduce. Good things come to those who wait haha. If you have less time, you can also use more yeast. In my case, when using more with the overnight technique, the dough just collapses in the morning as it inflated too much.

Roonerelli commented 5 years ago

hey - thanks for the reply. will give it another try

cheers

Roonerelli commented 5 years ago

Hi again - just trying this again tonight. 4 pizzas require 0.24g of yeast. I have measured that on a scale with 0.01 accuracy, and it is a tiny, tiny amount. Like the tip of a teaspoon. does that sound about right for 4 pizzas? Also- can you confirm the dough is at room temperature over night, NOT in the fridge? it doesnt explicitly say this in the article but I assume that's the case? @hendricius

thanks again!

hendricius commented 5 years ago

Yes. That's correct. It's a really tiny amount of yeast.

It's at room temperature over night.

How did it turn out?

Roonerelli commented 5 years ago

hey - much better this time! I didn't shape the dough back into balls when I took it out of the fridge though (when waiting for it to come up to room temperature before shaping). And so it started expanding a little bit. So I need to make sure I do that next time. And I still need to get better at the shaping too (but I gather that's generally the difficult bit anyway) But definitely moving in the right direction. Tasted great though, which I guess is the main thing thanks for the reply cheers,