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Flyerone
Yeah. Sounds about right. The hard part is actually weighing that amount of yeast. Have you got jewellers/drug-dealers scales?
5lug
Sounds right but really this app just gives you an idea to start with. I find that it overestimates the amount of yeast needed based on my workflow. In settings you can offset the amount of yeast it suggests in 5% increments.
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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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Yeah. Sounds about right. The hard part is actually weighing that amount of yeast. Have you got jewellers/drug-dealers scales?
Sounds right but really this app just gives you an idea to start with. I find that it overestimates the amount of yeast needed based on my workflow. In settings you can offset the amount of yeast it suggests in 5% increments.