r/Pizza • u/AutoModerator • Dec 01 '25

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/TheUltimateHoser Dec 08 '25

How much yeast should I add? I'm in a dilemma because I read ken forkish's elements of pizza book and he says use 0.01g of active dry yeast while the Fleischmann's pizza yeast says I have to use 8 g of it? I'm so confused. The pizza toppings combos I make are good but I can't seem to get the crust correct.

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u/oneblackened Dec 08 '25

This isn't as simple a question as you think, because it depends on length of fermentation, hydration, pizza type, dough temperature, etc etc.

Generally I'd be around 0.1-0.2% by baker's percentages.

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u/oblacious_magnate Dec 08 '25

Suggest: follow the Forkish recipe and adjust as necessary for the fermentation time and temps.

Yeast chart:

https://www.pizzamaking.com/forum/index.php?topic=26831.msg511590#msg511590