Skip to Content

Too Much Yeast in Pizza Dough – #1 Tips to Save It

Too Much Yeast in Pizza Dough?

Pizza dough is a thick, soft, elastic paste made by mixing wheat flour with a liquid such as water. Sometimes other ingredients such as flavorings, yeasts, and fats are added to make various delicacies.

The dough is used to top other pizza components holding them together when it comes to pizza. Pizza dough may be shaped into different shapes, including rectangular, circular, or square shapes depending on a person’s wish.

Pizza dough may be cut and shaped in different ways, depending on one's preferences.
Pizza dough may be cut and shaped in different ways, depending on one’s preferences.

Nevertheless, it’s important to note that too much yeast may cause less development of flavor when preparing your pizza.

Too Much Yeast in Pizza Dough – How to Save It?

Too much yeast in pizza dough means that you used more than 1/2 tablespoon of dry yeast on 500 grams of pizza dough. While it may make the pizza-making process shorter, it may lead to a loss of flavor. Adding more salt and flour, lowering temperatures which slow down the yeast and gas production, and allowing dough more time to develop are some ways you can remedy it.

Too Much Yeast in Pizza Dough - How to Save It?
Too Much Yeast in Pizza Dough – How to Save It?

What To Do If I Put Too Much Yeast on Pizza Dough

Too much yeast in a pizza dough means that you used more than the usual ratio of ½ tablespoon of dry yeast on 500 grams of your pizza dough. That results in both positive and negative effects on your pizza dough.

One advantage is that it will decrease the leavening time of your dough, and thus shorten the time needed to make your pizza. However, a disadvantage is that because it happens too quickly, it leads to pizza that doesn’t have much flavor, or worse, a flavor that’s not good.

However, should you have added too much yeast on your pizza dough, it should be no cause for alarm since that may be solved easily. Adding more salt and flour may help counter the fast rising time. Also, lowering temperatures will slow down the yeast and gas production and allow the dough much more time to mature and develop.

Why Yeast is Good on Pizza Dough

A good pizza dough must have yeast as an ingredient. Otherwise, it runs the risk of having a poor flavor or flattening.

Yeast is a primary component in dough making. It acts as a leavening agent, which means it is what causes the dough to rise. As such, it helps make a bubbly and airy crust. Additionally, when mixed with the sugars, the yeast boosts the pizza’s flavor.

Yeast is what causes pizza dough to rise, and when mixed with other sugars in the ingredients, is responsible for pizza's distinct flavor and aroma.
Yeast is what causes pizza dough to rise, and when mixed with other sugars in the ingredients, is responsible for pizza’s distinct flavor and aroma.

Why You May be Tempted to Add Much Yeast to Pizza Dough

While having too much yeast on the pizza dough may result from a mistake, people also tend to add more yeast than is necessary. One notable reason for this is that it quickens the leavening of the dough. Hence less time is spent on pizza preparation.

Although a quicker process is good, too much yeast may have some dislikable outcomes. However, that doesn’t mean the pizza is not consumable.

What’s the Correct Measure of Yeast on My Pizza Dough?

When preparing a pizza dough, most people will have a range of what seems to be the correct ratio of yeast per 500 grams of pizza dough. However, the most used ratio is ½ tablespoon of yeast per 500 grams.

In some instances, it is recommended that the yeast amount should be 0.01% of the pizza dough. Anything above may be seen as too much yeast on the dough.

What’s a Good Recipe for Preparing Pizza Dough?

Making pizza comes in two stages. First, the dough is the primary part of the pizza, and secondly, there are the pizza ingredients that top the dough.

However, the two stages are essential as they make the pizza complete. For the best pizza, here is a simple recipe one could use for pizza dough.

Ingredients

  • 22.5 Grams of yeast
  • 350 mL of water
  • 500 Grams of wheat flour
  • ½ Tablespoon of salt
  • 1 Tablespoon of sugar
  • Cornmeal

Procedure

  • Step 1: Add salt and sugar to the water and warm the solution.
  • Step 2: Put the flour in a larger container, add the yeast and mix thoroughly.
  • Step 3: Add the warm water into the flour and mix the ingredients thoroughly. One may use their hands or a mixer.
  • Step 4: Beat the dough using the mixer or knead it using your hand.
  • Step 5: Grease the mixing bowl and place the now well-mixed dough. Leave it in the fridge for 90 minutes. It can also stay overnight.
  • Step 6: Remove the dough from the fridge and punch it slightly to remove air bubbles. Now divide the dough into two.
  • Step 7: Roll the dough into a circular shape with a diameter of approximately 12 inches. Cover the dough and rest it as you prepare the pizza toppings.
  • Step 8: Oil the cooking pan, then dust it using cornmeal before placing the dough on the pan.
  • Step 9: Place the pizza toppings on the dough.
  • Step 10: Bake for approximately 15 minutes at very high temperatures.
  • Step 11: Let the pizza cool a little bit before enjoying it.
Pizza dough is simple to make at home, and allows you to customize your pizza with your own flavors.
Pizza dough is simple to make at home, and allows you to customize your pizza with your own flavors.

Why Should I Leave My Dough Overnight Before Cooking Pizza

I enjoy several benefits of leaving the dough overnight, which you probably do too. One such benefit is the delay in the rising of the dough. That avoids possible deflation during the cooking time.

Secondly, an overnight stay of the dough gives it a remarkable taste. I just love the deep but unique taste the dough gets when kept overnight. It would be best if you tried it too.

Allowing pizza dough to rest overnight before cooking delays the rise and develops flavors, resulting in a remarkable tasting pizza.
Allowing pizza dough to rest overnight before cooking delays the rise and develops flavors, resulting in a remarkable tasting pizza.

Coloring the Pizza Dough

While it’s not often, I like coloring my pizza dough based on different occasions and just for fun. Doing so isn’t complicated and doesn’t interfere with the pizza dough-making procedure.

All I do is add the food coloring to the water while I’m adding sugar and salt, and then stir thoroughly. From there on, I continue with the rest of the procedure till the pizza is cooked.

Frequently Asked Questions on Too Much Yeast in Pizza Dough – How to Save It?

Is it Advisable That I Leave My Pizza Dough Overnight?

Yes, it is. Leaving pizza dough overnight enhances its flavor and reduces the speed at which the dough rises.

Must I Store My Pizza Dough In The Fridge?

While it is not a must, leaving the dough at a low temperature makes it stay in good condition for a longer time. So, storing the pizza dough in the fridge might be one of the best things you do.

Why Should I Use Cornmeal For My Pizza Dough?

Cornmeal isn’t a primary requirement for pizza dough, and it’s not a must for it to be added. However, cornmeal is used for dusting the pan and has a few advantages, including adding an extra crisp and flavor.

Author Bio

Daniel Iseli (Head Chef)

Hi, my name is Daniel and I am passionate about cooking. I have been cooking for the past 20 years and am happy to share my best recipes and cooking-related knowledge with you.