What kind of yeast works best for pizza dough? A recent Chowhound discussion noted that there are basically two options for dried yeast at most grocery stores: active and instant (moist blocks of so-called fresh yeast are less widely available). Active yeast requires proofing—that means dissolving the granules in warm water to activate before incorporating into a dough, janniecooks says. And 110 degrees Fahrenheit is ideal for proofing, dave_c points out. Instant yeast doesn’t need to be proofed; it can be added directly to the dough.

When it comes to pizza dough, many Chowhounds think that the type of yeast you use doesn’t make much of a difference. “Any yeast will be fine,” says pizza expert splatgirl. But Musie thinks active yeast makes pizza crusts fluffier, which may or may not be a good thing. For grilled pizzas, Phoebe has always found more success with quick-rise yeast.

Other tips for home pizza makers: Chowhound kengk recommends getting a pound of instant yeast and storing it in glass jars in the freezer. It’s much cheaper than buying individual packets, and keeps for two years. And jilkat25‘s tip to avoid killing yeast is to use bottled water if the stuff from your tap is high in chlorine, and not to add salt until the dough has risen.

Discuss: Please Explain Yeast…..

Photo of pizza dough by Breadcrumbs

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