Finally found some fresh yeast (brick yeas). I used 1/4 ounce for my recipe which uses 2.5 lbs of high gluten flour. The yeast feels like your working with play dough. My pizza video says that I can let the dough rise 1/2 hour on summer days or several hours on winter days with this yeast. Non the less I decided to still refrigerate for an overnight rise. In about 6 hours in the frig the dough was already the same size had I used dry yeast with a 16-24 hrs in the frig. The stuff works fast! I noticed my crust did taste a little better but I can't say if it was because of the yeast or because I'm learning how to be patient with the proofing, and how to bake the crust properly. Probably a little of both but more because of the latter. One mistake I did make was one of the doughs I let rise for 48 hrs and pie crust came out way to puffy. Seems like you have to use the dough more sooner if you use this type of yeast.