Re: Baker’s yeast quantity prediction model – please compare to your results

I’d also add that when you’re pulling recipes from sites intending to put them out to large audiences (that are generally not highly pizza technical like this one) in an effort to build or maintain their reputations, you will pretty much always see them call for too much yeast. The recipes have to work for everyone in every kitchen every time. Underfermentation is an obvious fail, however most people won’t even notice an overfermentation problem. Overfermentation is much more desirable than under.