Scott,
By "puffiest edge result" I imagine you're referring to oven spring along the crust. Oven spring is not only a factor of amount of yeast, you can actually get very nice oven spring using very low quantities of yeast (however a longer ferment). Oven spring is a time during which the yeast kicks into over-drive creating a very rapid fermentation which gives off fermentation gases. In addition to an appropriate amount of yeast a well heated oven also plays a very important role in oven-spring. Amount of crust and oven-spring will also be determined by how close to the edge you put your toppings and sauce. The closer you get to the edge the less rise and less crust you will have.
As far as your recipe goes it looks like you might want to scale back the amount of compressed yeast you are using. According to readings cake yeast should be used in the range of 0.5 to 1.5%, you are at 1.9%. For an emergency dough recipe (2 hour fermentation) this quantity may be OK but for a 24 hour I'd recommend using maybe 0.75-1.24%. Try scaling back to 1/4 oz. Also, are you sure your yeast is compressed yeast and not instant or active yeast?
I'm not sure where the recipe came from but I'd have to agree with StrayBullet on the hydration, 84.6% is probably too high, if you are new to making pizza it will be very difficult to work with. The recipe will make 6 smallish size pizzas. Below is what your recipe looks like in percentages and weights. What style of pizzas are you trying to make and what size?
Flour (100%):
Water (84.6%):
CY (1.9%):
Salt (1.9%):
Wheat Germ (.96%):
Total (189.36%):
Single Ball:
| 733.9 g | 25.89 oz | 1.62 lbs
620.88 g | 21.9 oz | 1.37 lbs
13.94 g | 0.49 oz | 0.03 lbs |
13.94 g | 0.49 oz | 0.03 lbs | 2.91 tsp | 0.97 tbsp
7.05 g | 0.25 oz | 0.02 lbs | 1.57 tsp | 0.52 tbsp
1389.72 g | 49.02 oz | 3.06 lbs | TF = N/A
231.62 g | 8.17 oz | 0.51 lbs
|
