pizza dough / yeast

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

  1. bill123

    bill123

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    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

    petemccracken

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    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.
     
  3. bill123

    bill123

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    thanks