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Thread: Pizza yeast?

  1. #1
    Jim Elbrecht Guest

    Default Pizza yeast?

    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

  2. #2
    merryb Guest

    Default Re: 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.

  3. #3
    Brooklyn1 Guest

    Default Re: Pizza 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

  4. #4
    sf Guest

    Default Re: Pizza yeast?

    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

  5. #5
    Boron Elgar Guest

    Default Re: Pizza yeast?

    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



  6. #6
    sf Guest

    Default Re: Pizza yeast?

    On Thu, 11 Oct 2012 09:49:14 -0400, Boron Elgar
    <bo[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

  7. #7
    zxcvbob Guest

    Default Re: Pizza yeast?

    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

  8. #8
    George M. Middius Guest

    Default Re: Pizza yeast?

    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.



  9. #9
    Brooklyn1 Guest

    Default Re: Pizza yeast?

    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


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