I’m a beginning and would appreciate some help.
I am trying to make basic pizza dough from the Ooni website. I want to cold proof.
Instructions on the basic pizza dough page say to half the yeast if cold proofing (so 4.6g ADY instead of 9.2 ADY). [main recipe](https://ooni.com/blogs/recipes/classic-pizza-dough?gclid=Cj0KCQjwmIuDBhDXARIsAFITC_66Mx4wjlUbQuV15m8xLalGsg6OUT_oTGXh09ukizZ-6C-DjDq00RYaAtELEALw_wcB)
They also have a cold proof recipe with all the same instructions and same amounts of water, salt, and flour, except now it says I should use 1.8g ADY. [cold proof recipe](https://ooni.com/blogs/recipes/cold-prove-pizza-dough)
Which one is right?
by Alsippi86
3 Comments
Hello /u/Alsippi86!
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I’ve only used the classic main recipe using half the listed yeast with 24 hr cold proof and its worked out fine. I would think that using the lower amount of yeast from the cold proof recipe would result in needing longer than 24 hours to get the doubling of dough size. But I have never tried it.
https://youtu.be/o7OQD24hhd4
You can cold proof this recipe. Use Caputo blue flour