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Keith, You should be able to use the Fermipan IDY as you are now using the Roma IDY. However, if you use the Red Star ADY, you will need to use 33.3% more of the ADY, by weight. PN

Tom, Is there a typical amount of oil, by percent, that will produce the benefits you mentioned? PN

I understand that Harlan Sanders (the “Colonel”) started the Kentucky Fried Chicken chain (now KFC) on his social security checks (the first one was for $105), at age 65. PN

Kino29: Here it is: http://www.pmq.com/recipe/. PN

I think Tom may have missed your post, so I am bumping it. I would also be interested in Tom’s answer and advice. PN

“Instant cell death” for yeast occurs at around 143 degrees F. Between about 115 degrees F and 143 degrees F, the damage to yeast depends principally on the time at which the yeast is held at the elevated temperature. If flour and other dry ingredients are promptly added to the water/yeast...

See Tom Lehmann’s reply in this thread: http://www.pmq.com/tt/viewtopic.php?p=30032#30032. PN

If you plan to modify an existing dough formulation to incorporate oil and eggs, you will usually have to adjust the formula hydration. Tom Lehmann recently discussed the effects of doing this with oil at http://www.pmq.com/tt/viewtopic.php?p=38321#38321 . With respect to eggs, a whole, raw...

Can you provide the exact recipe you are using, preferably with baker’s percents if you have them, and also tell us what kind of oven you are using (it sounds like you are using a deck oven)? You might get more crust color by using a dark honey or a nondiastatic barley malt syrup in lieu of...

Geoff, If my math is correct, I estimate that the hydration of your dough when accounting for the water in the malt syrup (I used 20% water) is around 53.7% (the nominal hydration is 50%), total sugar (including the solids in the malt syrup) is around 5%, the IDY is 0.39%, the salt is 0.31%...

Tom is right on the diastatic malt. Out of curiosity, this morning I called Malt Products Corp., which purports to be the largest producer of malt products, and was told that a gallon of liquid diastatic malt weighs 11.6 pounds. At 16 cups per gallon, one cup of the liquid diastatic malt weighs...

Geoff: Is the malt diastatic (for increased enzyme performance) or nondiastatic (for taste and/or crust coloration) and is it wet or dry? And is the yeast active dry yeast or instant dry yeast? PN

Tom Lehmann: Tom, Can you tell me which specific recipe from the Recipe Bank you are referring to? Thanks. PN

I would say large amounts of sugar and oil, plus a relatively high hydration commensurate with the amount of oil. PN

INVICTUS, If your dough recipe is recited in baker’s percent format and you are handy with math, you should be able to convert the recipe to a poolish format by allocating portions of the formula flour, water and yeast to the poolish preferment. Once the poolish preferment is ready to be used...

pizzahead, Here is the link to Tom’s NY style dough recipe as given at the PMQ website: http://www.pmq.com/recipe/view_recipe.php?id=52. You indicated in your opening post that the IDY is at 0.02%, whereas it appears that you intended 0.20%. For a one-day dough, I think I would use more than...

pizzahead, Is your yeast percent correct?

For some ideas, you might check out the PMQ article at http://www.pmq.com/mag/200710/dessert.php.

One of the things that always impressed me about Otis is that he was always trying to make his pizzas better. To do this, he always was went back to the basics and simplified everything so that what he ended up with was the best dough he could make, with the best tomatoes and cheeses and...

With thanks to Tom, here is the home made pizza dough recipe: Pizza Crust (Home Style) Pillsbury Bread Flour, 3 cups unsifted Salt, 2 teaspoons Sugar, 1 ½ tablespoons Yeast (active dry), 1 package Water (warm/100°F), 1 cup Olive Oil, 2 tablespoons Directions: Suspend yeast in the...