How many times have you wondered whether the yeast you are using for pizza is really the right one. As we have also seen in other articles you find here on VerdeGusto, pizza needs few but the right ingredients. The choice ofbetter flourfor pizza, from thebest refractory stone for cooking pizza in the home oven, from thepizza equipment, are essential for the success of the recipe. And the yeast?
Mother yeast and yeastbeer: differences
The first dilemma arises from which is the best yeast between the mother yeast (natural yeast) which is also called sour yeast,pastasourdough, sourdough, sourdough and crescent or yeastbeer.
The sourdough starterit is nothing more than the fruit of the fermentation of the dough (flour and water) which grows thanks to living organisms of microscopic dimensions.
The yeast ofbeer, however, is the fruit of fungi, which are also microscopic. In this case we are only talking about a micro-organism.
Let's dispel a myth. Natural yeast is no better than that ofbeer. It all depends on the manufacturing process and pizza, you'll be surprised, prefers yeastbeer, especially if made at home. The reason is also linked to the fact that the sourdough starter needs to be refreshed every now and then and the day before making the pizza. If you're not used to making pizza consistently, it's not exactly ideal.
The yeast ofbeer,instead, it is really very easy to use. The only precaution is the deadline. The one in blocks must be kept in the fridge and has a short shelf life unlike the dry one in sachets. Therefore, if you make a pizza every now and then, dry yeast is preferable as it is found immediately in the water.
Brewer's yeast for pizza: the doses
Usually it takes 3 grams of yeastbeerevery kilo of flour. But it's not a universal rule. For example, for long leavening doughs (preferable if you have time), the yeast must be strictly reduced. Furthermore, leavening must be done in the fridge if you want it not to be too rapid and the dough to deflate immediately.
Natural yeast for pizza: the doses
If you have chosen to use natural yeast or sourdough, you need around 200/250 grams for each kilo of flour. Here too there are several variables depending on the conditions where the dough is left to rise and the long or short time.
How to make the square digestible: which yeast to use
There is a widespread belief that sourdough makes pizza more digestible. That's not true at all. The digestibility of the pizza is given by the leavening time of the dough: the longer it is, the more digestible it makes the pizza, it doesn't matter which yeast was used which is certainly reduced in portions.
10 Best yeasts for pizza
Professional brewer's yeast
1Professional Instant Brewer's Yeast 500g
YEAST OFBEERDRY 5 SEASONS AGUGIARO GR. 500
Product: professional
Mother Dough Yeast
2ChenaBura Sourdough Yeast – 500 grams
- 🥖 ENHANCE THE FLAVOR AND FRAGRANCE: With ChenaBura your Bread, Desserts and Pizza will have the scent and flavor of dough with sourdough, but without the typical acidity
- 🥐 YOU CAN USE IT FOR EVERYTHING: Suitable for all types of bread, focaccia, breadsticks, crackers, pizzas, leavened desserts and large leavened products such as Panettone and Pandoro
- ✅ SOFT AND DIGESTIBLE DOUGH: It will make your dough soft and more digestible
- ❤️️ Easy to use: You just have to mix it with the flour, it guarantees leavening in 2 hours, but if you want you can also use it for long leavenings
- ✅ DOSAGE: 100 g on 1 kg of flour to make bread and desserts, while for pizza 30 g on 1 kg of flour is sufficient
3Criscito di casa Caputo, Ancient sourdough 1 kg
Criscito is also known as mother yeast, which is obtained by mixing exclusively water and flour. Criscito is therefore a natural product that still retains the methodtraditionaland genuine of the past, at the same time followed by an innovative process by Criscito. Drying that preserves its original properties, to create transferable, alveolated, tasty and better-storable doughs.
4 Mother Yeast | Criscito Caputo – Kg. 1 – Box of 10 pieces
5 LIOFIL PLUS, active mother yeast for bread making and pastry making. 100% artisanal product
Dried sourdough yeast
6 MADREPAN 1 kg bag of 100% natural dried mother yeast in powder
% Natural mother yeast made in Italy. Naturally active yeast, highly digestible! It completely replaces the use of yeastbeerand this makes the dough much more digestible
🍪Natural dehydrated soft wheat yeast, gives the taste and aroma typical of long fermentations. Avoid the use of biga and filler pastes
🍞It gives the dough unique and authentic aromas and flavours. Allows long leavening of 12-16 hours
✅Ideal for all products fromoven, bread, focaccias, pizzas, breadsticks, crackers, sweets and pastry products
7 Active Dry Yeast 200gr Dehydrated 100% Italian Molini Riggi
- Even softer doughs with high alveolation are obtained
- During cooking the dough releases unique aromas and flavours
- It guarantees stability during leavening
- Improves taste and aroma of the finished product
- 5 sachets of 100gr
8 Ruggeri – Dried Mother Yeast (200g) – Active | Ideal for short and long leavening
- VALUE 🍞 200g jar – Dried Mother Dough with Yeast – Italian Excellence. Instant Active Yeast. Supplied in an elegant jar. 100% Natural. No GMOs.
- USE 🍞 Obtained from top quality wheat germ, the dried Mother Pasta gives the dough a pleasant nutty fragrance, an intense aroma and improves the workability of the dough. It allows the dough to rise in a few hours, it is suitable for all types of bread, focaccia, pizzas and leavened desserts.
- QUALITY 🍞 Obtained from top quality wheat germ, the dried Mother Dough can be used for short and long leavenings and completely replaces yeast.beer.
- FRESHNESS 🍞 Thanks to the freshness-saving jar packaging, it lasts up to 8 months in the home pantry.
- RECIPES 🍞 For the BREAD, dose it at 10% of the weight of the flour and let the dough rise for 2 hours at room temperature (for example, simply add 50g of dry sourdough to 500g of flour and follow the recipe). For PIZZA recipes, dose it at 5% of the weight of the flour. For LONG LEAVING processes, reduce the dosage to 5% of the weight of the flour and place the dough in the refrigerator.
9 Criscito Kg. 1 + Dry Yeast Gr. 100 – Mulino Caputo – Offer 3 Kits
10 Lallemand dry yeast – 500 grams instant yeast powder – professional quality dry yeast powder
👨🍳 Instant yeast – Instaferm Premium dry yeast is the practical and durable alternative to fresh yeast.
👨🍳 Simply baked – add baking powder to the dough without dissolving it first and enjoy convincing results.
👨🍳 Securely packaged – Vacuum packaged so that the yeast is protected from moisture penetration and the maturation process starting.
👨🍳 Well preserved – After first opening the package, store in a dry and cool place, for example frozen.
👨🍳 Professional quality – bakery quality! Our yeast is vegan, gluten-free, freesoy, halal and kosher.
