Percentage of sugar for 72 hour cold fermentation?

[prizna]

I'm trying to figure out my ratios of ingredients for a 72 hour cold fermentation pizza dough.

Currently I am using:

500 grams of pizza flour
300 mls of water
2 tsp of salt
1/2 teaspoon of instant dry yeast

What would be an appropriate amount of sugar for a 3 day cold pizza dough for this recipe?

thanks,

[HansB]

Some use 2%, that would be 10g. But you really don't need any at all.

[prizna]

Some use 2%, that would be 10g. But you really don't need any at all.

Thanks, I was just thinking that with 2 tsps of salt that the yeast may need a little sugar to help it out a bit since its a long fermentation.

[HansB]

Thanks, I was just thinking that with 2 tsps of salt that the yeast may need a little sugar to help it out a bit since its a long fermentation.

Nope, it does not. This is a 72 hour I did about a week ago. Flour, water, salt and yeast only.

[prizna]

Nope, it does not. This is a 72 hour I did about a week ago. Flour, water, salt and yeast only.

Very nice, it definitely doesn't need sugar then

If you don't mind me asking, what percentage of water, salt and yeast (and type of yeast) did you use?

[HansB]

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