The amount of yeast for pizza dough depends largely on the type of yeast used, the amount of flour, and the desired fermentation time.
- For instant dry yeast , a common guideline is about 0.65% to 1% of the flour weight. For example, for 500 grams of flour, this translates to about 3 to 5 grams of instant dry yeast for a slower, longer rise. For a faster rise, around 7 grams can be used
- If you plan a long, slow fermentation (like 12 to 24 hours in the refrigerator), you can reduce the yeast amount significantly, even down to around 0.1 grams for 12 hours at room temperature, or roughly 1 gram for dry yeast for a typical dough amount
- For fresh yeast , the amount is typically about three times the dry yeast amount. For example, if you use 1 gram of dry yeast, you would use about 3 grams of fresh yeast
- A standard beginner recipe often uses one packet of yeast (2 1/4 teaspoons or about 7 grams) for about 2 to 3 cups (250-375 grams) of flour, which gives a reasonably quick rise (about 1 hour)
- Temperature and fermentation time affect yeast quantity: warmer temperatures and shorter fermentation times require more yeast, while cooler temperatures and longer fermentations require less yeast
Summary Table for 500g Flour (Instant Dry Yeast)
Fermentation Duration| Yeast Amount (Instant Dry Yeast)
---|---
Fast rise (1-2 hours)| ~7 grams
Moderate (5 hours)| ~1 gram
Long cold ferment (12-24 hours)| 0.1 to 0.5 grams
This allows you to adjust yeast based on how long you want to let the dough rise and at what temperature. For typical home pizza dough with a few hours of fermentation, around 3 to 5 grams of instant yeast for 500 grams of flour is a good starting point
. In practice, many pizza makers use about 1 teaspoon (3 grams) of instant yeast for 500 grams of flour for a slow rise, or up to 7 grams for a faster rise
