Was wondering if anyone could give some advice as to percentages of fresh yeast in a neopolitan dough that I plan to cold ferment for 2-3 days... I bake my pizzas @ ~750 for 2-3 minutes... I use Caputo 00 flour at 65% hydration, w/ 2% salt, no oil, or sugar...
I've been making most of my neopolitan pizzas with the Camaldoli starter and have been having a lot of success, just want to try the fresh yeast...
I was thinking somewhere in the .5%-1% range...
Any thoughts regarding the above would be greatly appreciated!
Dan
