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Compressed Yeast
Compressed Yeast (CY) must be stored in a cool place and the shelf life is limited to a few weeks. If possible, fresh compressed yeast should be used to make pizza dough, as the leavening power of fresh yeast decreases over time.

The ratio of fresh yeast to dry yeast is approx. 3:1. Example: For 1 kg of flour, either 1 gram of fresh yeast or 0.3 gram of dry yeast is used.

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You’d like to start making pizza right away, but you’re wondering where to start? We have summarized the most important information on the following page for you.

Thanks for reading! I hope this pizza glossary was valuable to you. If you have any unanswered questions, feel free to let me know in the comments. I’d appreciate it if you could share this article with your friends.


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