Originally Posted by chicouk
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
Generally speaking the more flour you use in bread (and pizza dough, of course) the lower the proportion of yeast. Don't double the flour and double the yeast.
The absolute maximum necessary for 3lb flour is 1 ounce of fresh yeast or 1/2 ounce of dried yeast (either ordinary dried yeast or fast-acting yeast) however you can reduce it to 1/2 an ounce fresh or even 1/4 an ounce of fresh (and proportionally less if using dried yeast) if you are giving the dough a long fermentation. You don't have to sit and look at it while it does its stuff. You could go off and do anything else - go to work, go to bed, go to the cinema or watch television. A longer fermentation improves the flavour. Use warm water, not cold, despite what some new-wave baking celebrities tell you.
Do not try to make dough using 3kgs of flour unless you have access to commercial mixing and kneading equipment. The most I make at a time is using 3lbs of flour. Depending on the size and strength of your mixer you may be better mixing and kneading by hand. What you could do is mix the dough all in one go and then split it and knead it in, say 3, batches.
I've been making my own bread for around 50 years. My bible is Elizabeth David's "English Bread and Yeast Cookery".