Cooking conversion. Recipe calls for instant yeast but I only have active dry, can I convert it?

To be honest, yeast is yeast.

It might take the yeast a little longer to rise when you remove it from the refrigerator after the 18 to 24 hour period.

here's a recipe for pizza dough that uses active dry yeast.

Ingredients:

1 envelope active dry yeast

1 cup warm water

1/2 teaspoon sugar

3 1/2 cups all-purpose flour

1 teaspoon salt

Preparation:

Put warm water in a cup; sprinkle yeast over water and stir in sugar. Let yeast stand for about 10 minutes, or until it begins to bubble.

Sift flour and salt into a large bowl; pour in yeast mixture and beat until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as necessary to keep from sticking to hands and board.

Place in a large bowl greased with shortening; turn dough over to coat the other side with shortening. Cover with towel; let rise in a warm place, away from drafts, for about 30 minutes. Dough will be double in bulk. Punch dough down and divide in half. Grease two 14-inch pizza pans and grease hands lightly. Place half the dough in each pan and stretch to fit bottom and up sides of pan. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake according to pizza recipe directions, or about 15 to 20 minutes at 425°.

(i would suggest cooking the crust in the oven until slightly browned before putting the toppings on, then putting it back in the oven after you put the toppings on it)

I have several different kinds of yeast here in my kitchen. Here is what is says on the backs of the packets:

i envelope active dry yeast =1 envelope rapid rise yeast = 1cake [0.6] yeast [2 1/4 teaspoons

I hope this helps.

To convert recipes calling for instant yeast to active dry yeast: Use 1.25 times the weight; or, for 1 teaspoon instant yeast, use about 1 1/4 teaspoons active dry yeast.

To convert recipes calling for active dry yeast to instant yeast: Use 0.67 times the weight; or, for 1 teaspoon active dry yeast, use 3/4 teaspoon instant yeast.

To Convert recipes calling for fresh compressed yeast to instant yeast: Use 0.32 times the weight; or, for 1 packed tablespoon (21 grams) fresh yeast, use 2 teaspoons instant yeast.

I believe the active yeast will do the job.

Also, if you have an Iphone, I found a Kitchen Calculator that helps me a lot:

http://www.kitchencalculator.net/

the active dry yeast will work fine