What yeast does
Baker’s yeast ferments available sugars and produces gas. The dough’s gluten network traps some of that gas and the dough rises. Fermentation does not follow a perfect clock: dough temperature, room temperature and the real temperature of your fridge all affect its speed. A Pizza Flow is a practical schedule to check against the dough.
Record the actual room temperature. If it differs sharply from the plan, adjust before you begin.
Fresh and dry yeast
Fresh yeast contains more water than dry yeast. For instant dry yeast, roughly one third of the fresh yeast weight is a common starting conversion. Check the package, as products differ. The Pizza Lab uses that ratio to display the dose. Use a scale that can measure small amounts.
Select the yeast type you will actually use; the displayed weight changes automatically.
Bulk rise, proof and fridge
Bulk fermentation happens before dividing the dough; proofing is the rest after making dough balls. Refrigeration slows fermentation but does not stop it. Time at room temperature before and after the fridge also matters. Watch the dough’s volume, elasticity and ease of stretching alongside the schedule.
Use Pizza Flow to plan each stage and add it to your calendar. Record deviations in your Diary.