How much yeast to put in pizza
It's the most common beginner question, and the answer surprises many: far less than you think. Too much yeast ruins flavour and digestibility.
It's measured as a percentage of the flour
Like hydration, yeast is expressed as a percentage of the flour weight.
The golden rule: more time, less yeast
Indicative values with fresh brewer's yeast:
- short (4–6 h): 1–2% (10–20 g per kg)
- medium (8–12 h): 0.3–0.8%
- long (24 h+): 0.1–0.3%
Dry yeast is about one third of fresh; sourdough is around 15–30%.
Temperature matters
In heat yeast works fast, in cold it slows down: in summer use less yeast (or the fridge), in winter a bit more.
Frequently asked questions
How much fresh yeast for 1 kg of flour?
From 10–20 g for a short rise to 1–3 g for 24 hours or more.
Does more yeast mean better pizza?
No, the opposite: less yeast and a long rise give a better, more digestible pizza.
How does it change between summer and winter?
In heat you need less, in cold a bit more; alternatively use the fridge.
Let it do the maths
The free app Pizzaiolo calculates and scales flour, water, yeast and salt, handles direct, biga and poolish and keeps a dough diary.
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