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Yeast Measurment and Dough Storage Help
I decided to cut my pizza dough teeth on what is touted as Emeril's Perfect Pizza Dough (link below). My first question is that it calls for 1/4 ounce of active dry yeast or one envelope. I happened to have had an envelope but hope to make many more so I bought a jar of yeast. Is there a measurement in teaspoons that is equivalent or do I have to buy a scale to measure this?[p]I added 4 teaspoons of Hodgson Mill vital wheat gluten and ended up with a pizza that was a full inch think! I think I'll either cut it in half or do without next time to see what the the finished difference is.[p]Last question. Can I make several batches of dough at a time and then refrigerate 3-4 for use the next evening? If so, do I put them in a gallon freezer bag after the first "punch down" and then chill? How far in advance do I have to take it out before use? Can it be frozen in a similar fashion? Okay, that was 4 questions....so sorry!![p]Thanks in advance for any help![p]Bruce