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
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...