Hi, I'm a newbie pizza maker as well as a recent transplant to Denver. I'm going to be making (or taking my best attempt at making) BTB's Lou Malnati's chicago style deep dish for my wife's birthday...no pressure.
My question is what adjustments, if any I should make to the yeast proportions (or any other for that matter) to account for the high altitude. Generally, our experience with leavening agents on the baking soda and baking powder side are that they over react in the high altitude. I don't know if yeast has the same impact or this is just something that occurs with the baking soda and baking powder. What we have done to compensate for the baking soda/baking powder is reduce o 75% of recipe.
Any advise is appreciated. Thanks.