The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help needed with pizza dough recipe conversion

Audj's picture

Help needed with pizza dough recipe conversion

Hello all! I have had this pizza dough recipe in my recipe box for years now. I've never been able to make it because the quantities would require a commercial size mixer. And also, some of the measurements are not exactly specific. But this is by far my favorite pizza dough. So I'm posting the recipe here and I am hoping that someone can help me to size it down...


1" (3oz) of yeast

1/2 (8 oz) spoon sugar

6 eggs

250ml oil

1 pot of warm water (3 L)

handfull of salt

-mix for 5 minutes

3 (large) spoons of flour (add flour if needed)

1 small cap of yokaline


I would like to know how much active dry yeast to use instead of the yeast called for.

I imagine that the reference to 'spoon' is for one of those scoops. I also imagine (based on the reference to 1/2 spoon being 8 oz) that one spoon would be 2 cups. Would it be safe to estimate that 3 large spoons would be around 3 cups each?

I understand that the yolkaline is a food coloring, my question is: if I omit the yolkaline, with it change the flavor/texture of the dough?

Evidently this would make a large amount of dough (the recipe is from a restaurant). I would like to size down the recipe to be able to handle it either with my KA mixer or by hand.


Any help on this would be hugely appreciated...


dwcoleman's picture

Try this.

21g fresh yeast or 7g instant yeast
56g sugar
1.5 eggs
¼ cup oil
750g water
14g salt(not sure)
1000g flour for around 75% hydration
1100g flour for around 68% hydration

Personally, PR's pizza dough recipe is my favourite.