Yeast is a microorganism that is present all around us, and the process of fermentation happens 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.

Gluten is made during the procedure of kneading the dough. High gluten flour creates 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 like to use high gluten flour for creating our pizzas because it gives a light, flaky crust.

I use Active Dry Yeast in most of our pizza recipes because it is practical 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 ask for dissolving yeast in a warm liquid first and then adding to the flour…while others ask for yeast added to flour and then warm liquid added.

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

The process of dissolving yeast in a warm liquid is called Proofing. It is a method of “testing” whether the yeast is still active and alive before adding it to other ingredients. The technology of manufacturing 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 easier. When I am going to create a batch of dough I can quickly grab a packet of yeast, pour warm H2O into a small container, add the yeast and a small amount of sugar, and begin the activation of the yeast. While the yeast is activating I go about gathering the other ingredients and getting the equipment I need together. Use the process that is easiest for you…

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