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Proof your yeast for pizza

Tim MTim M Posts: 2,410
edited November -1 in EggHead Forum
Had a new eggsperience last night. My wife brought home a new brand of yeast, I have always used Fleshmans (sp?) in the yellow 2 pack. I always follow the recipes to "proof" the yeast and the old yeast always foamed right up like it should. It normally doubles in height in 15 min. This load foamed but didn't double in size. I used it anyway - shouldn't have![p]The dough never rised like it should and the results were two 10" pies that would be called "thin and crispy" at Pizza Hut. It was good but the crust was certainly different than my others in the past. [p]Tim


  • SpinSpin Posts: 1,375
    Tim M,[p]It sounds like the yeast was viable, just a bit shy in the amount used. I normally have to double the amount when replacing Flieschmann's active dry yeast with another brand. A longer rise time would have also worked, but it would have been considerably longer.[p]Spin
  • Tim MTim M Posts: 2,410
    Spin,[p]That's a good idea about doubling the amount of yeast next time, I just need to go back to Flieschmann's again. I did extend the rise time otherwise I would really have had a thin crust. It was rising but very slowly, like you said.[p]Tim
  • SpinSpin Posts: 1,375
    Tim M,[p]I definitely agree with the practice of proofing the yeast, either in water or a sponge. I didn't proof only one time and the yeast failed to work (Murphy's principle). Instead of just new yeast, I had to chuck the whole deal and start over from scatch.[p]Spin

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