About how much active dry yeast is needed for a regular 12-inch pizza made from bread flour? No over-night slow rising. Just a pizza dough that's intended to be used about an hour or two after rising. *About 1 cup of flour -Ray Log in or register to post comments 3/4 to 1 tsp would probably do it for a 12-inch pizza, though it really depends on how much dough you're making. Log in or register to post comments why make such a small amountmake at lease one pound of flour scale the dough into the size pieces you want right out of the mixer and frezze the dough without letting it rize.then take out one piece at a time and let is sit at room temp for a few hours it will be fine to use for pizzait will live in the frezer for about 6 weeks Log in or register to post comments
3/4 to 1 tsp would probably do it for a 12-inch pizza, though it really depends on how much dough you're making. Log in or register to post comments
why make such a small amountmake at lease one pound of flour scale the dough into the size pieces you want right out of the mixer and frezze the dough without letting it rize.then take out one piece at a time and let is sit at room temp for a few hours it will be fine to use for pizzait will live in the frezer for about 6 weeks Log in or register to post comments
why make such a small amount
make at lease one pound of flour scale the dough into the size pieces you want right out of the mixer and frezze the dough without letting it rize.
then take out one piece at a time and let is sit at room temp for a few hours it will be fine to use for pizza
it will live in the frezer for about 6 weeks