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2 g of fresh yeast =x active dry yeast for neapolitan pizza
<font style=”vertical-align: inherit;”><font style=”vertical-align: inherit;”>The recipe for pizza calls for 2 g of fresh yeast. I am working with active dry yeast because the fresh ones are not available. How many grams should i use? </font></font>
<font style=”vertical-align: inherit;”><font style=”vertical-align: inherit;”><font style=”vertical-align: inherit;”><font style=”vertical-align: inherit;”>Thank you,</font></font></font></font>
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1 Reply
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Level:
Scoolinary Team
Hi Victoria,
Thank you for your question. To substitute fresh yeast with active dry yeast in your Neapolitan pizza recipe, you can use the following conversion:
2 g of fresh yeast = approximately 0.66 g of active dry yeast.
This is because active dry yeast is more concentrated than fresh yeast (you typically use about one-third of the amount).
Tip: Always dissolve the active dry yeast in a little lukewarm water (not hot) with a pinch of sugar or some flour from the recipe. Let it sit for about 10 minutes until it foams, then incorporate it into the dough to ensure proper activation.
I hope this information helps!
Best regards.
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