Yeast is a microorganism that is present all around us, and the process of fermentation occurs naturally in nature. Active yeast feeds on the sugars in flour and produces carbon dioxide gas in the process. The gases get trapped within the dough and cause it to rise…giving the finished pizza dough its light and airy texture.

The gluten makes a lattice of protein that acts as a web and traps the gas. High gluten flour makes a tighter layer of protein and traps more gas than low gluten flours…the result is a lighter texture for the high gluten dough’s, and a more dense texture for low gluten dough’s. I prefer to use high gluten flour for making our pizzas because it provides a light, flaky crust.

I use Active Dry Yeast in many of our pizza recipes because it is handy and easy for using at home, and will not expire for one to two years. The yeast remains dormant in the package until ready for use until it is activated.

When you read bread or pizza crust recipes you may see that some call for dissolving yeast in a warm liquid first and then adding to the flour…while others call for yeast added to flour and then warm liquid added.

Either of these methods is ok…do what is easy for you.

The method of dissolving yeast in a warm liquid is called Proofing. It is a method of “testing” that the yeast is still active and alive by adding it to other ingredients. The technology of making yeast has improved and is very reliable that this process is not needed anymore. Feel free to add the yeast directly to the flour and then add the warm liquid.

I still proof the yeast…call me old fashioned. Actually, I do this not because I am worried with whether the yeast is still alive…but because I find it quick and easy. When I am going to create a batch of dough I will quickly take a packet of yeast, pour warm H2O into a small bowl, add the yeast and a small amount of sugar, and begin the activation of the yeast. While the yeast is activating I go about getting the other ingredients and getting the equipment I need together. Use the method that is easiest for you…

To activate the yeast it is necessary that the right water temperature is used!! The water temperature should be between 105° F. and 115° F. Use an instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it below the faucet…it should feel very warm but not hot.