Almost every batch of dough I make contains 1 pound of flour. When I expect to make pizza for a party or for guests, I usually double the amount of every ingredient in my dough to make double size batches.
For reasons I can't quite understand (and haven't really tried to figure out), a double-sized batch of dough seems to ferment A LOT faster than my normal-sized batch of dough. I don't think it's in my head, either.
If you look closely at any of John Correll's formulas on the Encyclopizza web site (here is an example: http://www.correllconcepts.com/Encyclopizza/05_Dough-making/01_dough_recipe.htm
), you'll see that Correll uses a lower percentage of yeast in his full batch than he does in his test batch.
Here’s the formula for the dough:
When I plug the figures from his full batch into a spreadsheet to convert it to a test batch expressed mostly in volumetric measurements, I get roughly the same measurements he shows in his formula, except for the yeast measurement
. In the list below, Correll’s test-batch figures are shown first, followed by the measurements I’ve gotten from a lot of weighing, double-checking, and translating.
Flour: 16 oz -- 16 oz
Water: 9.25 oz -- 9.28 ozADY: 2.5 tsp -- 1.6 tsp
Sugar: 1.125 tsp -- 1.31tsp
Salt: 1.625 tsp -- 1.86 tsp
Oil: 0.5 oz -- 0.48 oz
That’s a big disparity, and it’s not a result of my math or scaling skills. So why does Correll use a smaller percentage of yeast in bigger batches while expressing it as if each batch size contains the same amount of yeast? I don’t know, but it does seem to me that small batches of dough require a higher ratio of yeast than large batches to get the same rate of fermentation.