(Making pizza dough.)
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Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
4-1/2 tsp of yeast is the equivalent - but that seems like a lot. Are you sure?
Yup, I'm sure...but I'm definitely doubting this recipe.
Cynthia is a trusted source on Bread/Baking.
What are your other proportions - flour, water, salt? How many pizza rounds is the yield? That should tell you whether the amount is excessive or not. If you can give us those amounts, we can help you vector in on your dry yeast. And are you using instant yeast, or active dry?
Mario Batali pizza dough recipe
.5 oz fresh yeast
2-2.25 lbs 00 flour
How many tsp do you suggest of active dry yeast ? Thanks
Ok, in the absence of other information, the general equivalent for instant dry yeast is 30%, or 1/3, of the fresh yeast amount. In this case, 1/2 ounce of fresh yeast = +/- 15 grams. 30% of 15 grams is 5 grams, which on my scale weighs out to 1.75 teaspoons. If using active dry yeast, use twice that, or 3.5 teaspoons. What kind of pizza are you making?
(And the creamiest, too.)
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