I read on the Red Star website that Instant Dry Yeast isn't great for refrigerated dough. Yet many recipes I see use it that way for 2-5 day rises in the refrigerator.
Red Star says, "Instant Yeast, also known as "fast-rising" or "fast-acting" dry yeast, can shorten the rising time in traditional baking by as much as 50%. Instant Yeast is not recommended for use in refrigerated or frozen dough baking methods."
Hmmm - anyone have any bad experiences with using IDY in their refrigerated doughs? Seems very common in the pizza recipes I see here.
Also - Is there a rule of thumb as to how much IDY to use in a recipe in terms of % for NY and/or Neapolitan pizza dough? Would .5% be too much? i.e. 3g for 650g of King Arthur All Purpose flour and a NY pizza style?