Yeast dough question?

Question

I want to make a pizza for Friday night (DS B-Day), but I only have about half the amount of yeast I need. I do, however, have a very small amount of wheat dough frozen (about the size of two dinner rolls). How can I best combine the two for pizza dough? Is it safe to make a starter and let it sit overnight? Will the yeast reproduce enough for a whole pizza? DO I set it in the fridge overnight, or the counter?

Thanks so much for any words of wisdom you might have!!

Answer 1

What kind of yeast - rapid raise or regular?

The best dough is made the night before and allowed to rise slowly in the refrigerator. That's what I learned from the book "The Bread Baker's Apprentice".

My recommendation are...
1. Don't mix the frozen dough with your fresh dough.
2. Make your standard dough recipe (the full recipe) and let it rise in the refrigerator overnight.
3. Take the dough out of the refrigerator a few hours before baking so the dough comes to room temp.

Answer 2

Don't try to make the dough with the yeast you have. Go to the store and buy a couple of packets. They are cheap and you will have a better product. If you have enough frozen wheat dough you can actually use that for your pizza dough since bread dough and pizza dough can be used interchanged easily. a starter needs to be made from natural, wild yeasts which float in the air. Unless you are familiar with sourdough bread making I suggest just to go to the store or ask a neighbor to go for you and give them a couple of dollars for the yeast. Don't cut yourself short especially since you have 2 days to get it done.
Here's a recipe for you to try from a friend of mine.

Deep dish pizza
Pondoro (IDOS)
This is my recipe for a conventional oven, but I tried it in my 12" DO and it worked fine

I like to top it with 8 oz of mozarella cheese, then sauce, then another 8 oz of mozarella plus some grated parmesan. Or use 1/2 mozarella and 1/2 provolone. Or add some asiago.

1 Cup warm water (110 degrees)
1 pkg dry yeast
3 1/2 cups flour
1/2 cups cornmeal
1 teaspoon salt
1/4 cup oil

Mix the water, cornmeal and yeast, let it sit a while

Mix in flour, eventually you will have to stop mixing and start kneading. Knead ~ 10 minutes.

Let rise 45-60 minutes

Punch down, knead briefly, press into 15" pan. Should come 2"" up the sides.

Let it rise 15-20 minutes
Bake ~ 45 minutes at 400F

Answer 3

You never provide up wish that the yeast would be in advantageous condition to function into the dough. yet you have duty to guard the dough, so save that yeast at a distance till the yeast is acceptable to function. you would be conscious of the yeast is acceptable while upon inspection, you do not could question it is suitableness for the dough. sturdy success!

Answer 4

I would get more yeast make the dough and keep it in the fridge

Answer 5

make the yeast dough as it say and let it rise ( do NOT refrigerate it ) make it the day you intend to use it..... after it has risen the first time ...take the wheat dough you had mentioned ( after it has thawed and risen) and mix them together and spread in the pan and let rise again in the pan