Is Pizza Yeast The Same As Instant Yeast? Just in case you’re not in the know, there are more than a dozen types of yeast in the baking world and it’s easy to get overwhelmed.
In this article, we’re going to look at pizza yeast specifically and whether or not it’s different from, say, instant yeast. But first,
What is instant yeast?
Instant yeast is a kind of dry yeast that basically came out in the 1970s after the active dry yeast. The production process is very much similar to that of active dry yeast, the only difference is that it’s dried and milled more quickly into finer particles. This is why it always activates faster.
Instant yeast dosen’t have to be proofed at first, you can easily mix it straight into dry ingredients and you’ll get the same results.
What about active dry yeast?
This one is the most common type out there. It’s what comes to mind when you think of yeast because of how it’s always found in grocery stores. It’s a type of dry yeast with a similar consistency to cornmeal.
Active dry yeast is a living organism that remains inactive until it’s dissolved in a small amount of lukewarm water, after which it’s added to other ingredients which gives out its characteristic rise.
What is pizza crust yeast?
Pizza crust yeast is a special kind of yeast used in making, well, pizza crust. It’s intended for pizza, not necessarily bread, nor cake.
This is because pizza yeast has some certain conditioning that’ll make the dough to stretch and shape easily for the iconic pizza base shape. If it’s regular yeast, the dough will pull itself back after being stretched, pizza dough will not.
Is pizza yeast the same as instant yeast?
Not really, you see, pizza yeast contains a special amino acid known as L-Cysteine which helps to break down the proteins in gluten. It also helps to relax dough, which makes it not to shrink when you roll it.
As a result, a softer texture is obtained, which also makes it possible to roll, mix, and bake pizzas without proofing. Another difference is that the pizza yeast has better consistency.
What is proofing?
With regards to baking, proofing refers to the last rise that dough undergoes. This takes place after being shaped into loaf and before it goes into the oven.
Proofing and fermentation are often used in place of each other, however, it’s best to note that while you shape dough, only the physical form is affected and not the internal chemistry.
Fermentation in the baking world occurs when yeast cells consume sugar and give out ethanol as a major by-product. Ethanol produced is part of what gives what you’re working on, it’s aroma and flavor. The more the fermentation, the tastier.
Can you use pizza yeast in place of instant yeast in a pizza recipe?
Yes, you can replace pizza yeast with instant yeast in a pizza dough recipe. The only difference would be in the time it’ll take to proof. If you’re using pizza dough yeast, everything can easily be made in one shot without waiting for it to rise. However, if you’re using instant yeast, you’re going to have to let the dough rise, at least once.
Can I use Fleischmann’s pizza yeast for bread?
Actually, the difference between the regular yeast and Fleischmann’s is how quickly the pizza yeast rises and how the dough stretches.
It’s not just yeast, it’s a dough conditioning version that’s designed to make pizza much easier to make. Fleischmann’s pizza yeast can be used to make bread as long as there’s no double rise. Once it enters the oven, there’s a good chance you’ll get a bigger oven spring than from normal yeast.
Can I use active dry yeast for pizza dough?
Yes, you can use active dry yeast. However, if you want to use this type, you’ll need at least two rises. You also need to make sure you dissolve the water in temperature between 100F and 110F in order to activate it. Try not to go outside this range so you won’t destroy the yeast with high temperature or render them dormant with too cool temperature.