Hi Adam, I’ve amended the recipe to read 0.2g – 0.5g. The amount of yeast required will depend on the type of yeast and your room temperature. Check out my pizza dough calculator here to figure out how much yeast you need.

The only difference in using more or less yeast is in the prove time. In general, a 24 hour prove produces about the best results. And it shouldn’t make a difference whether you are using a home oven or a pizza oven. A longer prove should still lead to a better dough.

Thanks for the questions and good luck!

Hi Kesh, it sounds to me like your dough is underproved. Dough that has not proved enough will not stretch properly and it will not cook properly either – it will tend to make dense pizza.

Be sure to leave your pizza long enough to prove. It should have roughly doubled in size. Also, it should have some small bubbles in it.

Hopefully this helps. Good luck!

Thank you for the kind words Gordon. Stay tuned because I have a lot more planned for the site!