Hi all,
i am planning to make 3kg worth of pizza dough.
I follow this amazing recipe which uses 500grams of flour and a packet of yeast.
I remember a few years ago I made 1kg batch and doubled the yeast and it made the dough smell like alcohol but thankfully the taste was not too bad.
Anyway my question is, should I follow the 500gram recipe 6 times to make 3kg worth of pizza dough, or can I do 3 big bathches and if so how much yeast should i put in.
And during the fermentation period can i chuck all the batches of dough in to one massive bucket or is it best to seperate them in seperate bowls, I am planning to let it ferment in the fridge overnight.
Thank you All
Aaron
i am planning to make 3kg worth of pizza dough.
I follow this amazing recipe which uses 500grams of flour and a packet of yeast.
I remember a few years ago I made 1kg batch and doubled the yeast and it made the dough smell like alcohol but thankfully the taste was not too bad.
Anyway my question is, should I follow the 500gram recipe 6 times to make 3kg worth of pizza dough, or can I do 3 big bathches and if so how much yeast should i put in.
And during the fermentation period can i chuck all the batches of dough in to one massive bucket or is it best to seperate them in seperate bowls, I am planning to let it ferment in the fridge overnight.
Thank you All
Aaron