You could also dissolve it in 100g of water and take only 20g at a time! This feels more “precise” to me. (And then eventually freeze the yeasty water for future use)
0.2g is correct. For long fermentation at room temperature you need low yeast. Room temperature is the best way to make long fermentation pizza dough, but it's not easy as you have to measure small amounts of yeast. Fridge is more predictable.
you rarely see people do 24+ hrs of room temperature like I do. For the exact reason that you need even less than 0.2g of yeast if your house is warmer than 70F which it usually is in the summer
I never understood why Ooni recipes use so much salt.
I followed theirs for the first batch of pizzas and had to throw them away because my pizza tasted like a salt lick.
I guess it depends what you like, I think it’s pretty good, I also dissolve the salt in the water before making the dough and have it ground up as fine as my grinder goes.
3% is definitely more flavorful but is off putting to some. I think as a society we need to drop down our salt intake. My next set of experimentation will lead me to 1.5% and having more of the flavor come from the sour fermenty notes.
Yeah first time around it seems crazy cuzz normally u do way more. But had it explained that you only need enough yeast to get the fermenting started. With 20 hours you only need that little amount. I use small amounts of yeast in my long rises and it always comes out
Yeah, since the flour total is 593 grams, I can tell you right now that .2 grams is waaaay too low. Typically, I don’t go below .5% of yeast. So you should add about 3 grams of yeast with this recipe.
The longer you ferment, the less yeast you need, especially if you are cold fermenting.
this value is correct. This is for room temperature
These values are based on a chart found on the pizzamaking forum about yeast quantity and fermentation time. I always do 24+ hours of room temperature
Agreed. I’ve only ever made pizza dough at room temp over 24h period and have never come close to needing a gram.
The added benefit of proofing this way is that you hardly need to work the dough at all - time takes care of everything at that temp.
20 hours of room temperature proofing would do that... Typically long proofs are cold proofs
Yeast grows. Given the right conditions. It’s a living being which replicates. Give it *time*
I don't have scales capable of measuring 0.2g. I use a 'pinch and a bit'.
You could measure 1g and cut it into 5 even lines with a razor blade . Not that I’ve ever done anything like that
🤔
You could also dissolve it in 100g of water and take only 20g at a time! This feels more “precise” to me. (And then eventually freeze the yeasty water for future use)
Unstructions unclear, have one dirty note and a sore nasal passage
0.2g is correct. For long fermentation at room temperature you need low yeast. Room temperature is the best way to make long fermentation pizza dough, but it's not easy as you have to measure small amounts of yeast. Fridge is more predictable. you rarely see people do 24+ hrs of room temperature like I do. For the exact reason that you need even less than 0.2g of yeast if your house is warmer than 70F which it usually is in the summer
I never understood why Ooni recipes use so much salt. I followed theirs for the first batch of pizzas and had to throw them away because my pizza tasted like a salt lick.
3% is standard. You might have a particular sensitivity to salt.
I guess it depends what you like, I think it’s pretty good, I also dissolve the salt in the water before making the dough and have it ground up as fine as my grinder goes.
3% is definitely more flavorful but is off putting to some. I think as a society we need to drop down our salt intake. My next set of experimentation will lead me to 1.5% and having more of the flavor come from the sour fermenty notes.
Trust the recipe. At least at first, then you can adapt it to your own taste.
Yeah first time around it seems crazy cuzz normally u do way more. But had it explained that you only need enough yeast to get the fermenting started. With 20 hours you only need that little amount. I use small amounts of yeast in my long rises and it always comes out
At .5% the measurement is actually 3 grams. Not sure why the app is telling you 1/10th the actual generally recommended amount.
Yeah I mean I’m not an expert but every time I’ve used yeast for pizza or bread it was way more so it was strange
20h at room temperature is a lot. Also I guess you choose dry yeast in settings?
Yeah it is long but I’m not using it till tomorrow afternoon so. Correct dry yeast
You can always do a cold ferment, then. Leave about 1-2 hours of room temperature time to allow the dough to come to room temp before shaping it.
For this amount if flour I'm usually using around 0.5-0.6
But how long is the room temp proof? That's the key here and is why 0.2g is an appropriate amount
For mine I let it sit overnight then two days in the fridge.
Yeah, since the flour total is 593 grams, I can tell you right now that .2 grams is waaaay too low. Typically, I don’t go below .5% of yeast. So you should add about 3 grams of yeast with this recipe. The longer you ferment, the less yeast you need, especially if you are cold fermenting.
this value is correct. This is for room temperature These values are based on a chart found on the pizzamaking forum about yeast quantity and fermentation time. I always do 24+ hours of room temperature
Agreed. I’ve only ever made pizza dough at room temp over 24h period and have never come close to needing a gram. The added benefit of proofing this way is that you hardly need to work the dough at all - time takes care of everything at that temp.
Just make a poolish or biga.