What's the deal on "pizza yeast"? Just came across a new Fleishman's product the other day. Wondering how this pizza specific yeast product differs from regular ol' quick rising yeast.
Sent by Clint
Clint, our understanding of pizza yeast is that it has "dough relaxers" to help prevent the springback that makes rolling out a pizza crust so difficult.
But it seems gimmicky to us; we'd all prefer to use regular yeast and just go through a more traditional pizza dough process. The secret to easily stretching out crust is to let the dough sit at room temperature for at least half an hour or more. This relaxes it naturally so it will stretch out with no resistance.
Do google around, though, and look at some of the discussions on the pizza yeast elsewhere. Some people really like it, but we'd probably avoid it.
Readers, any opinions on pizza yeast?
Related: Peter Reinhart's Best Pizza Dough Ever
(Image: via Amazon )