And yeast is such a fun guy. How to Make Pizza Dough with Dry Active Yeast. We’ve never used instant dry yeast before. 3 1/2 to 4 cups bread flour, plus more for rolling. 1 envelope Or, more accurately, a fungi. It converts the fermentable sugars in the dough into carbon dioxide and ethanol, and those bubbles, trapped in the matrix of gluten, are what causes bread to rise. 1 teaspoon sugar. A: Instant dry yeast—or IDY, as it is commonly known—is typically used at 0.375% of the total flour weight. The dough should be stored for at least 12 hours in the fridge, after 48 hours it still works but is past its best. What do we need to know about this type of yeast when formulating dough for our pizza operation? I can only assume the worst, such as that, these amazed at the results of overnight pizza dough makers are the same people that make up the contestants on the Americas Worst Cooks show! Everything from the prepping down to baking is the same except for when the yeast is added, and the rising time. There isn’t much difference between using a traditional or regular yeast and instant yeast. Instant Yeast: 0.3g – (0.06%) Salt: 15g – (3%) Recipe 2: “I want to store my dough for 24-48 hours” This dough is stored in the fridge to slow fermentation. It has more yeast to get fermentation rolling. https://www.yummly.com/recipes/italian-pizza-dough-with-yeast Yeast is such a common thing that we don't give much thought to how amazing it is, and what a boon it is to bakers, brewers, and winemakers. Deselect All. As someone that is an accomplished pizza-bread maker, I tried the overnight pizza dough recipe to see how it stacked up against my regular dough and was fully underwhelmed. 1 tablespoon (9g) active dry yeast or instant yeast, or 1 packet active dry yeast; 1 tablespoon (18g) salt; 2 tablespoons (25g) olive oil, optional; 5 1/2 to 6 cups (660g to 720g) King Arthur Unbleached All-Purpose Flour or Pizza Flour Blend, enough to make a soft, smooth dough; 2 tablespoons (12g) Pizza Dough Flavor, optional; Nutrition Information Instructions.