How should we determine the proportion of yeast in thin pizza? [closed]

It's my first try at making pizza. I have a question that I'm curious about and I can't find an answer for.

I would like to make a pizza that is thin, crispy, and a little soft. In my research, most of the recipes used yeast. I know that yeast adds flavor to the dough and that's why I want to use it.

I do not know anything about the ratio of yeast to other ingredients. I am using instant dry yeast. How can I calculate the correct ratio for AP flour? In my first try, I put one packet (30 gr) instant dry yeast for 5 cups of AP flour. I have no idea if it is correct or not. The result was not so good. I want to make a good thin and a little soft pizza for my daughter and wife and I am searching for a good recipe.

I also can't find answers to the following questions related to thin, soft pizza of this type:

I will stretch the dough thinly. The yeast I use will make this dough rise. But I want a thin pizza. Isn't that contradictory?
It is said that I need to use fat for the pizza to be slightly soft, but the use of fat also weakens the gluten network. Doesn't the weakening of the gluten network prevent me from making thin dough? Every recipe says that gluten network should be strong.
In some recipes, they use a fork before baking the dough. Is the purpose to reduce the effect of yeast? Can't I make a thin pizza without a fork?

Thanks for your help.

pizza yeast

Best Answer

First, the title of the question is about the "proportion of yeast" in pizza dough. As the question doesn't elaborate further on that point, I'm not certain what that question might be. Yeast proportions in pizza dough are typically similar to other breads, though sometimes a bit less, as pizza doesn't need to rise high.

As to the specific questions:

Yeast is used to improve the texture. You can make pizza without yeast (or other leavening, like baking powder), but the result will have a flatbread texture that might be more cracker-like or doughy (depending on thickness and how long it is baked). Traditional Italian-style pizza generally at least has a risen edge that is thicker. And even thin-crust pizza is often improved in the center by having small bubbles that give a more leavened "bread-like" texture. Also, yeast provides flavor during fermentation, so that's another reason it's typically added.
Yes, added fat will reduce the strength of the gluten network somewhat, which is one reason why many recipes don't add any fat to pizza dough. However, a small addition of fat (generally olive oil) does produce a softer crust. Using a high-protein flour (like bread flour or high-gluten flour), as well as making sure to develop the gluten well by kneading, folding, and shaping, will ensure that it's plenty strong enough for stretching. In fact, a little added oil can actually help to make the dough easier to stretch into a thin pizza shape in its process of softening the dough. My standard pizza dough recipe has some olive oil, and it stretches very easily until it's so thin you can almost see through it, but it rarely tears unless I'm not careful.
I don't really see the need to stab the dough randomly with a fork (though I have seen recipes that recommend that). But some people use a fork or other utensil to pop any large bubbles in the dough before topping and baking. It is useful to get rid of large bubbles, as they can grow significantly, and then burn or pop and cause toppings to get distributed unevenly. This step isn't strictly necessary (depending on your recipe and how long you let the dough rise before making your pizza), and I usually only bother getting rid of particularly large bubbles.

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How do I know how much yeast I need for pizza?

Among the most important of these ingredients is yeast \u2013 but how much yeast should actually you put in a pizza dough? In general, you should use 1/4 teaspoon of active dry yeast per 500 grams of pizza dough (roughly 2 standard sized pizza dough balls) for an overnight rise.

What is the ratio of yeast to flour for pizza dough?

To make one pound of pizza dough, which will yield one large pizza or two 10-inch pizzas, you will need 1 teaspoon active-dry yeast, 3/4 cup lukewarm water, 2 cups all-purpose flour, and 1 1/2 teaspoons salt. Dissolve your yeast: Pour your water into a mixing bowl, and add the yeast to the water.

What percentage of pizza is yeast?

Yeast usage levels range from 0.5-3% as compared to the weight of the flour. Pizza shops are using one of the following three yeast types: compressed (cake), active dry or instant dry. Each of these will produce a quality crust, but each is unique in how it is used in the dough making process.

What happens if you put too much yeast in pizza?

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

12 Errors in Pizza Dough Making You Should Avoid - Top 12 Errors!

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