# pizza dough / yeast

Discussion in 'Pastries & Baking' started by bill123, Jun 2, 2012.

1. ### bill123

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10
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At home cook
Hi everyone. I am new so if I do something wrong please be patient.

I make pizza for my friends and family parties. I use a small mixer a mix 4 cup of flour. I have to make several dough which is too time consuming.

Is there anyone who know a formula for the yeast / flour ratio?

I use 1 tsp of active yeast for 4 cups of flour and 1.5 cups of water. How much yeast and water would I use for 5kg, 10kg, 20kg, and 40kg of flour.

I thank you in advance since this will save me a ton of time.

Cheers!

Bill

2. ### petemccracken

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3,401
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Professional Chef
OK, by VOLUME, you recipe is:
• 4 cups flour
• 1 1/2 cups water
• 1 teaspoon yeast
correct?

First, lets convert everything to weight. Depending on exactly how you measure your flour, i.e. scoop and strike, spoon and strike, etc., a cup of flour will weight somewhere around 4 1/2 to 5 ounces. For accuracy, you need to measure the weight of flour you are using.

for starters, lets use 4 1/2 ounces/cup for flour, then your recipe, in US weights, is:
• 18 ounces flour
• 12 ounces water
• 0.4 ounces yeast
Converting to metric:
• 511 grams flour, use 510 grams
• 340 grams water
• 11 grams yeast
Using baker's percentages:
• Flour = 510/510 =100%
• Water= 340/510 = 66.67%
• Yeast = 11/510 = 2.16%
Or for 1 Kg of flour:
• 1,000 grams flour
•    667 grams water
•      22 grams yeast
Simply multiply the above recipe by the number of Kg of flour and you are set.

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