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Fleischmann's Pizza Crust Yeast

Crap?  I've used it before just in the oven, and usually get crust resembling closer to cardboard than bread. 
It's an obsession, but it's pleasin'
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Comments

  • Are using the packets or the little jar.  We use from the little jar and have no complaints.  What type of flour are you using?

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • ChokeOnSmokeChokeOnSmoke Posts: 1,758
    I've used it, seems to work fine if you use the correct amount based on flour, water, ect.
    Packerland, Wisconsin

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  • CaptpabloCaptpablo Posts: 52
    I use the packets. Just follow the directions and you will be fine. Works like a champ.
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  • I've used the packets.  Would have to look at the type of flour - that's always been my baker wife's domain. 
    It's an obsession, but it's pleasin'
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  • ChubbsChubbs Posts: 5,271
    Packets work fine for me as long as they are fresh. If it doesn't bubble up it is bad
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • The packets say no proofing necessary - is that baloney? 

    It's an obsession, but it's pleasin'
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  • nolaeggheadnolaegghead Posts: 14,259
    I use it and don't have any problems.

    Put some of your yeast in some warm sugar water.  If you don't see any foam from fermentation after 15 minutes, your yeast is no good.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • SmokeyPittSmokeyPitt Posts: 6,582
    You are talking about this stuff right?

    I tried some of that on Friday and it didn't turn out so well.  My wife actually made the dough, and then a couple of hours later I noticed it had not risen at all that I could see.  I noticed the packet of yeast was the "pizza crust yeast".  I did some quick research and it supposedly is just rapid rise yeast with some sort of dough relaxer (whatever that is).  

    Not sure if the pizza crust yeast is bad, or of I just had an old packet; but I didn't get any rise in the dough.  I tested in warm water and I didn't see any activity.  Pizza still turned out edible but a little flat. 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • nolaeggheadnolaegghead Posts: 14,259
    Oh, sorry, nope I've never used that stuff.  Fleischmann's yes.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • paqmanpaqman Posts: 1,656
    I've used it often. It is good when you don't have time to proof the dough (The dough is ready right away).

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • AviatorAviator Posts: 1,524
    I use the regular active rapid rise yeast in packets and have had no issues. I have not tried the Pizza specific one. Not sure I have seen them even.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • DragonwmatchesDragonwmatches Posts: 217
    edited July 2013
    Yep-that's the stuff. It says no proofing necessary. I got it for some initial attempts @ pizza prior to the Egg and there was just no rise. I still have several packets and will probably do some testing this weekend. All my remaining packets don't expire until Sept 2014.
    It's an obsession, but it's pleasin'
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