Hi everyone, I plan to try making [Kenji’s foolproof pan pizza recipe](https://www.seriouseats.com/foolproof-pan-pizza-recipe) in the next few days but there’s one concern – I live in the Philippines, so I’ll have to adjust the recipe in light of our higher temperature and humidity.
Based on Google, on average, room temperature in the Philippines is 27 C or 81 F (in the US average room temperature is 22 C or 72 F). And on average, the humidity rate in the Philippines is 82% compared to the humidity rate in the US which is 40%.
Given these facts and based on some research, my plan is account for the higher temperature and humidity in the Philippines by 1) going for a finished dough temperature of around 21 C or 70 F (using cold water and measuring via an instant read thermometer) and 2) increasing the salt percentage of the dough recipe by 1%.
Do you guys have any comments on these adjustments or have suggestions of your own on how I can best adjust the recipe to match the hotter and more humid Philippine setting? Would lowering my yeast be a good idea? If so, by how much should I lower the yeast?
I’m still a pizza noob so I’m aiming to gather the opinions of more seasoned pizza-makers through this post. Thank you!
by nericat13