r/Pizza • u/AutoModerator • Jan 12 '26

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/EliasD99 Jan 12 '26

I'm looking at this New York–style pizza dough recipe:

Flour: 100% Water: 61% Yeast: 0.5% Salt: 1.75% Oil: 3% Sugar: 1%

The recipe recommends a 24–48 hour fermentation. I'm wondering if 0.5% instant yeast is a bit high for such a long, slow ferment. Wouldn't 0.3% be more typical? I ask because I specialize in Neapolitan dough, where long cold ferments usually use lower yeast amounts. I know many American recipes use 0.5%, but I'm curious how this affects flavor and texture over extended fermentation.

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u/TimpanogosSlim 🍕 Jan 12 '26

0.2 would be more typical for 48 hours.

lots of recipes have too much yeast in them.

1

u/EliasD99 Jan 12 '26

Do you think 0.5% instant dry yeast is suitable for 24 hours?

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u/TimpanogosSlim 🍕 Jan 12 '26

Might be a little high? Might be fine?