i've been using this recipe:
100%, Caputo 00 pizzeria flour, 7.62 oz.
57.3%, Water, 4.36 oz.
2.4%, Salt, 0.18 oz. (between 7/8 and 1 t.)
1.79%, Extra-virgin olive oil, 0.14 oz. (a bit less than 7/8 t.)
0.30%, IDY, 0.023 oz.
which was suggested to me a few weeks ago... i love it. but now i have some fresh yeast and i'm wondering how much yeast i should use now. i've searched the net and can't seem to find how to convert idy to fresh yeast? also my scale although digital doesn't move beyond the first decimal point (.0) and i can't get smaller, so how much should i use? i have some red star fresh yeast. thank you for any help.