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bobdobbsphx
How old is your yeast? If it’s over 6 months old it will start to lose its viability as each month passes. You can double the amount of IDY that you have or just buy some fresher yeast and that should fix the issue. The freshness of your flour could also be an issue.
twack3r
What’s your kneading technique?
getflourish
I had bad experiences with IDY for doughs with extended times of proofing / long ferments. I think they are optimised for proofing “instant” quick and high yeasted doughs – but I might be wrong 🙂
4 Comments
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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How old is your yeast? If it’s over 6 months old it will start to lose its viability as each month passes. You can double the amount of IDY that you have or just buy some fresher yeast and that should fix the issue. The freshness of your flour could also be an issue.
What’s your kneading technique?
I had bad experiences with IDY for doughs with extended times of proofing / long ferments. I think they are optimised for proofing “instant” quick and high yeasted doughs – but I might be wrong 🙂