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Reddit mentions of Instant Dry Yeast High Sugar Tolerant for Bread Vacuum Pack 1Lb
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Reddit mentions: 1
We found 1 Reddit mentions of Instant Dry Yeast High Sugar Tolerant for Bread Vacuum Pack 1Lb. Here are the top ones.
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With high sugar tolerance and fast fermentation features,it is especially suitable for heavy sugar and oil breads.It can effectively shorten the dough fermentation time.Application: it applies for bread with 5-25% sugar.Adopting engineering and modern drying technology for fast fermentation and easy to use.This bread yeast is designed for mixing directly with other dry ingredients first; and then add water and stir them well.
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There may be a regional preference at play here. New York has some pizza guys who are devoutly no sugar, but of the folks who are using it, 1% is pretty common. I've never heard of anyone using more than 2%, but it's possible that you might find someone, somewhere using 3%. When you convert the honey in your recipe to sugar, it translates into between 7.5% to 10% sugar. That's easily 4 times the NY average.
But, if everyone loves your pizza, then that's all that matters.
00 in a home oven is renowned for pale, super crusty/hard crusts. The one known workaround, which you've found, is a boatload of sugar. But, besides the potential for being too sweet for some (possibly regionally dependent), when you get into that much sugar, you're wreaking havoc on your yeast. It's a double whammy because, not only are you killing yeast activity, you're also creating a large amount of dead yeast, which impacts the crumb even more adversely.
If you really do prefer the honey note and the level of sweetness, then I might recommend investing in a high sugar yeast:
https://www.amazon.com/Instant-Yeast-Sugar-Tolerant-Vacuum/dp/B07D1XXHPR
Made for between 5% and 25% sugar doughs, this will play a lot friendlier with your dough.
At the end of the day, though, high sugar yeast is just one more workaround for the wrong flour for your particular oven. I know you've tested bread flour before, and have passed judgement on it, but you may not have given it a fair enough shake. I truly believe that if you gave bread flour as much tweaking and testing as you've given 00, you'd see how superior it is in the temps that you're baking at- that is, if you want a consistently puffy crust. If not, stick to what makes you and your family/guests happy.
I do think, though, that more water is a losing effort. On paper, it might look like if you add more water to the dough, you'll get more water in the finished pizza, but the excess water will extend your bake time even further and compromise your volume even more. It will also give you a dough that will be super difficult to handle. As it stands, the dough you're making has to be difficult to stretch.