Okay so I have made the recipe I posted about 25 times this summer. The whole time I followed the instructions to the word. Up until last week realised that the recipe calls for instant yeast. The directions are correct if using that type of yeast. But I have had dry active yeast the whole time. With all the baking I've been doing it finally clicked that I made this pizza dough wrong.
Here is how to adapt the recipe for dry active yeast
First you need warm water in the temperature range of 105-115f. Too low and the yeast won't activate, to hot and it kills the yeast. I take the 15oz of water in that range, add the sugar to the water and the yeast in a separate container. The yeast feeds on the sugar so don't forget that part. Give it a quick stir and let it rest for about 5 minutes. You should see this
![](http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zps0ec5f8be.jpg)
You know the yeast is active and ready to go. Proceed with the recipe like normal. I'm getting perfect pizzas now, in fact the best yet using this method. Also I've found the sweet spot for me is cooking around 550f. Takes about 5 minutes to cook. When making the crust I started patting down the dough in the middle to keep it thin. This is exactly like what I grew up with now. Great New York style pizza!
![](http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zpse084adb8.jpg)
![](http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zps6d3b2e6b.jpg)
![](http://i900.photobucket.com/albums/ac208/Mbromleyphoto/null_zpsb41f16c4.jpg)
Sent from my Nexus 10 using Tapatalk 2