Hi Jeffrey, yes that’s the right amount for a 24 hour prove at room temperature, which is the optimal temperature for yeast. Thanks for the question!

0.6g of instant yeast is less than 1/3 teaspoon. Is that enough? Every other recipe I use tells me to use much more even for a 24hr proof.

Hi Michael, I’ve never had an issue with my dough drying out in them. It sounds like yours aren’t fully airtight to me.

Other than using a little oil, you could experiment with using a little water. Although ideally, you’d fix the air leaks I guess.

Thanks for the question!

I know some people put oil on the dough but that’s a no no per AVPN.

Hi Marc, I tend to use the “Proof Time” as the total proving time. Of course, you can feel free to experiment and let me know how you get on! Thanks

Hi Pasquale, for a shorter prove of around 3 or 4 hours, you would generally require around 10 times as much yeast, when compared to a 24 hour prove.

Shorter proves can still make nice dough but typically, a longer prove will produce a dough that is easier to work with and has improved flavour and texture.

Enjoy the wonderful journey that is pizza making!

I love the insights, I am learning about proofing for longer, at room temp with less quantity of yeast. There’s a whole new world out there.

Hi Gian, thanks for the comment, I’ll consider adding an advanced feature.

However, my goal is to get people making amazing pizza as quickly and easily as possible so I’m reluctant to provide that option. I would hate to start people off on the wrong foot, so to speak.

Also, I have an article on pizza dough hydration here and an article on baker’s percentage here.

Once you understand how baker’s percentage works, you can create pizza recipes with whatever hydration you want. I would highly recommend understanding this first before experimenting with more advanced recipes.

Cheers

Merci pour les mots gentils Thomas!