Thanks everyone, this site is seriously the best thing I've ever found.A crap ton of yeast
The thing I usually make is my deep dish which sports about 5-6 cups of flour for a double batch (and a 1/2 cup cornmeal). Until now I've always done it by hand and its worked well enough. But there is also a crap ton of yeast in there, so it ends up being quite a bit of dough and I just didn't trust the KA after reading everything here.
, how much and what kind of yeast. Do yourself a favor, get a pound of SAF RED INSTANT YEAST ($8 approx) from KAF. To substitute for a packet of standard Fleischmann's yeast, use 2 1/4 tsp of the SAF.
What helped me is a book entitled THE PIZZA GOURMET
by Shea MacKenzie. Page 40 lists a very basic pizza dough formula and I substituted 3C KA AP flour for 3C bread flour and the results came out fine. Although it may not be the kind of dough you're looking for, the portions of ingredients are very basic and here are the portions to get you started on you road to success:
1C warm water
1 package active dry yeast or 2 1/4 tsp SAF RED INSTANT YEAST
1/2 tsp date sugar or brown sugar
3 1/2 C bread flour or 3 1/2 C AP flour 3 C for the dough and 1/2 C for dusting
1 tsp sea salt
1 1/2 TBS olive oil (to be added to the dough at the beginning)
And remember to knead only 20-30 seconds.