I make pizza dough rather successfully using Caputo Rosa Pizza Flour from lacuisines.com. using half Caputo, half bread flour, salt, olive oil and cold water. I turn it out on board floured with 00 flour I get locally. When I was picking up 00 flour, the owner of the store offered me a brick of fresh yeast to try. I'm game but don't know how much to use and when to add it to mixer. There is nothing written on the brick.
Any help appreciated.