Thread: Pizza yeast?

On Oct 10, 3:08*pm, Jim Elbrecht <elbre...@email.com> wrote:
> http://www.thekitchn.com/what-is-piz...stions-178536?
>
> So far 3 comments. 2 use it and say is great. *1 figures it is just a
> gimmick.
>
> My instincts say gimmick--- but if it is the same price, and some
> folks say it improves a pizza, I might try it.
>
> Anybody here try it yet?
>
> Jim

I have, and it works just like any other yeast.

On Wed, 10 Oct 2012 15:16:03 -0700 (PDT), merryb <[email protected]>
wrote:

>On Oct 10, 3:08*pm, Jim Elbrecht <elbre...@email.com> wrote:
>> http://www.thekitchn.com/what-is-piz...stions-178536?
>>
>> So far 3 comments. 2 use it and say is great. *1 figures it is just a
>> gimmick.
>>
>> My instincts say gimmick--- but if it is the same price, and some
>> folks say it improves a pizza, I might try it.
>>
>> Anybody here try it yet?
>>
>> Jim
>
>I have, and it works just like any other yeast.

It's a marketing gimmick... yeast nuance is lost on a highly seasoned
breads, especially pizza

On Wed, 10 Oct 2012 18:05:54 -0400, Jim Elbrecht <[email protected]>
wrote:

> http://www.thekitchn.com/what-is-piz...stions-178536?
>
> So far 3 comments. 2 use it and say is great. 1 figures it is just a
> gimmick.
>
> My instincts say gimmick--- but if it is the same price, and some
> folks say it improves a pizza, I might try it.
>
> Anybody here try it yet?
>
I'd try it if I ever saw it... but I haven't even seen it yet. Not
sure what to make of this
http://cooking.stackexchange.com/que...l-baking-yeast
If it contains relaxers, wouldn't it be better for a loaf of bread?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Wed, 10 Oct 2012 18:05:54 -0400, Jim Elbrecht <[email protected]>
wrote:

>http://www.thekitchn.com/what-is-piz...stions-178536?
>
>So far 3 comments. 2 use it and say is great. 1 figures it is just a
>gimmick.
>
>My instincts say gimmick--- but if it is the same price, and some
>folks say it improves a pizza, I might try it.
>
>Anybody here try it yet?
>
>Jim

It has two differences from regular/fast acting yeast -

1. They recommend mixing, then immediately rolling it out, allowing
no proof time.

2. It has dough relaxers


If a person is unfamiliar with yeasted dough and does not know that
you have to give it a rest at times, this might help, I suppose. BUT,
with the instant roll out, there will be little of the strong gluten
ties that form during a rise, so it'll be easy to play with anyway.

Net net and based on my making of pizza dough and flat breads, I would
say that if you use the quick roll-out technique, you can do stick
with your usual yeast and get exactly the same result. And if you are
a regular baker, buying yeast in bulk (it stores for *years* in the
freezer) is a lot cheaper than buying gimmicky yeast.

Again, for the novice, this stuff might be a boon. Quien sabe?

Boron

On Thu, 11 Oct 2012 09:49:14 -0400, Boron Elgar
<[email protected]> wrote:

> I would
> say that if you use the quick roll-out technique, you can do stick
> with your usual yeast and get exactly the same result.

I should try that "quick roll out" method sometime. Thanks.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Jim Elbrecht wrote:
> http://www.thekitchn.com/what-is-piz...stions-178536?
>
> So far 3 comments. 2 use it and say is great. 1 figures it is just a
> gimmick.
>
> My instincts say gimmick--- but if it is the same price, and some
> folks say it improves a pizza, I might try it.
>
> Anybody here try it yet?
>
> Jim


I use regular Fleischman's instant dried yeast that I buy in bulk at
Sam's and store most of it in the freezer.

I make the dough very wet and let it ripen in the refrigerator at least
8 hours, usually a lot longer. While it's cold I can work with it; if I
let it warm up first it it too wet and stick.

Bob

Jim Elbrecht wrote:

> http://www.thekitchn.com/what-is-piz...stions-178536?
>
> So far 3 comments. 2 use it and say is great. 1 figures it is just a
> gimmick.
>
> My instincts say gimmick--- but if it is the same price, and some
> folks say it improves a pizza, I might try it.
>
> Anybody here try it yet?

I commented about Fleischmann's "pizza yeast" a few months back. I was
disappointed with the result.

On Thu, 11 Oct 2012 11:20:07 -0400, George M. Middius
<[email protected]> wrote:

>Jim Elbrecht wrote:
>
>> http://www.thekitchn.com/what-is-piz...stions-178536?
>>
>> So far 3 comments. 2 use it and say is great. 1 figures it is just a
>> gimmick.
>>
>> My instincts say gimmick--- but if it is the same price, and some
>> folks say it improves a pizza, I might try it.
>>
>> Anybody here try it yet?
>
>I commented about Fleischmann's "pizza yeast" a few months back. I was
>disappointed with the result.

It's bull****... if you can roll the dough it's NOT pizza
dough[period] You'll end up with a pizza crust that's no different
from burger buns/batter bread.
http://www.pizzacrustyeast.com/new_pizza_yeast.html