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Fresh yeast is preferred for its flavor and leavening power, but you can also use active dry yeast or instant dry yeast. If using active dry yeast, you'll need to proof it in warm water before adding it to the flour. The amount of yeast you use will depend on the fermentation time and temperature. For a long, slow fermentation, you'll need very little yeast. For a shorter fermentation, you'll need more. Fresh yeast, also known as cake yeast or compressed yeast, is the most traditional choice for Neapolitan pizza dough. It has a higher moisture content than dry yeast, which contributes to a softer and more flavorful dough. To use fresh yeast, crumble it into the water and stir until it dissolves completely. Active dry yeast needs to be proofed before use to ensure that it's still alive and active. To proof active dry yeast, dissolve it in warm water with a pinch of sugar and let it sit for 5-10 minutes until it becomes foamy. Instant dry yeast, also known as rapid-rise yeast, can be added directly to the flour without proofing. It's the most convenient option, but it may not impart as much flavor as fresh or active dry yeast. The amount of yeast you use will also depend on the ambient temperature. In warmer climates, you'll need less yeast, as the fermentation process will be faster. In colder climates, you'll need more yeast to compensate for the slower fermentation. Experimenting with different types and amounts of yeast can be a fun way to fine-tune your Neapolitan pizza dough recipe to your specific preferences and conditions.
