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Pizza Crust Yeast? - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza Crust Yeast?

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  • Pizza Crust Yeast?

    What on earth is "Pizza Crust Yeast?" It's a Fleischmann product. Package says "No rise time or proofing needed - just make and bake."

    Also says "NOT recommended for bread baking." (I should think not.)

    Recipe on package has you making the dough, topping it, and baking.

    Ingredients are yeast, sorbitan monosterate, ascorbic acid, L-cysteine, and enzymes. The first two are in ADY, the first three are in Fleischmann's Breadmachine Yeast.

    I don't plan to try it - my sourdough takes about 48 hours or longer, which is fine with me - I'm of the "time is the baker's friend" school of thought - but I am curious.

    Anyone know anything about it?

    Karl

  • #2
    Re: Pizza Crust Yeast?

    Hi kmrice,

    We often used the "pizza yeast" bwfo. (before wood fired oven) Now we only use it when we're in a hurry and want pizza for dinner on a moments notice. The crust doesn't have the taste or texture of raised yeast pizza dough, but that is the trade-off for a quick dough.

    Cheers,
    Bob

    Here is the link to my oven number 1 construction photos!

    Here is the link to my oven number 2 construction photos!

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    • #3
      Re: Pizza Crust Yeast?

      Unless I am mistaken the pizza yeast is mixed to enhance extensibility. As I recall it also has more yeast to accelerate the rising - so the effect is a relatively tasteless, extensible dough - almost instantly. It has no properties that would be desirable in conventional bread.

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      • #4
        Re: Pizza Crust Yeast?

        And few, it would seem, that would be desirable in pizza crust.

        Karl

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        • #5
          Re: Pizza Crust Yeast?

          Well, speed when you are in a hurry, and extensibility which also helps when you are in a hurry since you don't want to give it time to relax....But...NONE of the characteristics are IMO beneficial if you have TIME to do it right!

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          • #6
            Re: Pizza Crust Yeast?

            I hadn't heard about this specialty yeast until this thread. Very intersting. Sounds like an extremely rapid rise (and maybe even a mroe heat-resistant) yeat formulation.

            Their ad:

            (quote) Easy to Make Crust
            Mix. Knead. Shape. It’s easy to make great homemade pizza in just 30 minutes!(unquote)

            Their instructions (paraphrased):

            Mix ingredients, knead for 4 minutes, roll out, top, and bake.

            Sounds like a 15 minute process to me!

            They say it contains dough relaxers -- there must be lots of that included!!
            Last edited by BrianShaw; 08-29-2011, 12:30 PM.

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            • #7
              Re: Pizza Crust Yeast?

              Probably a LOT of yeast, both dead and alive. The alive yeast will leaven it and the dead yeast is an extensability enhancer! If you mixed up regular dough to proper development you could not get it into a pie shape in half an hour! Funny!
              Jay

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              • #8
                Re: Pizza Crust Yeast?

                I was a bit skeptical of this product myself, but hey, 30 minutes for a pizza? It was the most disgusting pizza I ever ate The yeasty taste was very overpowering.

                I do wonder if a strain of yeast specific for good pizza(texture,taste) has been developed??

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