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Yeast for pizza question?

Darnoc
Darnoc Posts: 2,661
edited November -0001 in EggHead Forum
I have always used active dry yeast for my pies but a few weeks ago I tried the instant yeast and I think it does a better job on the dough.There are two things that I like using it.First is that you don't have to get the yeast and liquid at a temperature around 105 degrees and wait for it to "grow".You can just add it to your flour and liquid and mix it it up.Another thing that is cool is that the rise time seems to be twice as fast than using dry yeast.Any comments on this? The pies hat I have made with the instant yeast do seem to out perform the active dry yeast. Has any one out there used the instant yeast?Tis time for a comment session.
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Comments

  • WessB
    WessB Posts: 6,937
    I use the instant..or rapid rise..but I do let it bloom or grow before adding it to the flour..been very happy with it..but I think that is all I have ever used for pizza dough..
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  • Darnoc
    Darnoc Posts: 2,661
    Sorry I am late getting back to your comment.The better half called me up from Delaware and told me she did not have her keys to get into the beach house.Had to run down to McDonald's just before the bridge to meet her.I told her you owe me big time (for whatever that is worth.)That instant rise yeast is good stuff is good and I was not sure as to putting the sugar into the mix because of how fast it did grow.Next time the 3/4 cup of beer,4 tsp sugar,1 tsp evoo and two tsp yeast will do its thing.Seems like a great weekend coming up for our area.Enjoy.
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  • Fidel
    Fidel Posts: 10,172
    I've been using SAF Red Instant for quite a while and will never go back, mostly for the reasons you point out.

    No bloom period, it works and rises very well, and IMO imparts a better flavor.
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  • Darnoc
    Darnoc Posts: 2,661
    My thoughts exactly.I pride myself in making some dang good pizza pies. Now Wess has to mess with me and state that he lets the brew ferment before adding it to the flour.

    Oh crap. Here we go again.
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