How many times have you asked yourself if the yeast you are using for the pizza is really the right one. As we have also seen in other articles that you find here on Verdegusto, the pizza needs a few but right ingredients. The choice ofbetter flourfor pizza, from theBest refractory stone for cooking pizza in the home oven, from thepizza equipment, sono fondamentali per la buona riuscita della ricetta. E il lievito?
Mother yeast and yeastbeer: differences
Il primo dilemma nasce su quale sia il miglior lievito tra quello madre (lievito naturale) che prende anche il nome di lievito acido, pastaacid, mother yeast, sourdough and growing or the yeast ofbeer.
The sourdough starterIt is nothing more than the fruit of the fermentation of the dough (flour and water) that grows thanks to living organisms with microscopic dimensions.
The yeast ofbeer, on the other hand, is the result of mushrooms, also microscopic. In this case we only speak a micro-organism.
Let's dispel a myth. Natural yeast is not better than that ofbeer. It all depends on the processing process and the pizza, you will amaze you, prefer the yeast ofbeer, especially if homemade. The reason is also linked to the fact that mother yeast needs to be refreshed every now and then and the day before making pizza. If you are not used to making pizza constantly, it is not exactly ideal.
The yeast ofbeer,Instead, it's really very easy to use. The only precaution is the deadline. The one on the loaves must be kept in the fridge and has short expiration unlike the dry one in sachets. Therefore if you make a pizza every now and then the dry yeast is preferable that immediately found in the water.
Brewer's yeast: the doses
Solitamente ci vogliono 3 grammi di lievito di beer ogni chilo di farina. Ma non è una regola universale. Per esempio per gli impasti a lunga lievitazione (preferibile se hai tempo), il lievito deve esser rigorosamente ridotto. La lievitazione, inoltre, deve essere fatta in frigo se vuoi che non sia troppo rapida e l’impasto si sgonfi subito.
Natural yeast for pizza: the doses
Se hai scelto di utilizzare il lievito naturale o pasta madre, c’è bisogno di circa 200/250 grammi per ogni chilo di farina. Anche qui ci sono diverse variabili a secondo delle condizioni dove viene fatto lievitare l’impasto e del tempo lungo o breve.
How to make the square digestible: which yeast to use
E’ molto diffusa la convinzione che il lievito madre faccia diventare la pizza più digeribile. Non è per nulla vero. La digeribilità della pizza è data dal tempo di lievitazione dell’impasto: più è lungo e più rende la pizza digeribile, poco importa quale lievito è stato usato che certamente è ridotto nelle porzioni.
10 Best yeasts for pizza
Professional brewer's yeast
1 500g professional instant brewer's yeast
LIEVITO DI BEERDry 5 seasons Agugiaro gr. 500
Product: professional
Mother Dough Yeast
2 Chenabura yeast sourdough - 500 grams
- 🥖 EXTINS THE TASTE AND THE SHARE: with chenabura your bread, desserts and pizza will have the scent and flavor of the dough with mother yeast, but without the typical acidity
- 🥐 You can use it for everything: suitable for all types of bread, focaccia, breadsticks, cragkers, pizzas, leavened desserts and large leavened 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 flour, it guarantees you leavening in 2h, but if you want you can also use it for long leavenings
- ✅ Dosage: 100 gr on 1 kg of flour to make bread and desserts, instead for pizza 30 gr on 1 kg of flour are sufficient
3 Criscito of the Caputo house, ancient mother yeast 1 kg
Criscito not also as mother yeast, which is obtained by kneading exclusively water and flour. Criscito is therefore a natural product that still retains the methodtraditionalAnd the genuine of the past, at the same time followed by an innovative Criscito process. Skit that holds its original properties, to give life to defenseless, alveolated, tasty and better conservable doughs.
4 Mother yeast | Criscito Caputo - Kg. 1 - Cardboard 10 pieces
5 Liofil Plus, active mother yeast for bakery and pastry. 100% artisanal product
Dried sourdough yeast
6 Madrepan 1 kg envelope Mother Drawing 100% Natural Powder
% Made in Italy natural mother yeast. Naturally active yeast, high digestibility! Completely replaces the use of yeast ofbeerAnd this makes the doughs much more digestible
🍪 🍪 🍪 🍪 Natural eighteenth wheat wheat, it gives the taste and perfume typical of long fermentations. Avoid the use of bullets and reports
🍞Done to the dough unique and authentic perfumes and flavor. Allows 12-16 hours long leavening
✅ideal for all products fromoven, bread, focaccia, pizzas, breadsticks, crackers, desserts and pastry products
7 Active dry yeast cristia 200gr dehydrated 100% Italian Molini Riggi
- Even softer and high hive doughs are obtained
- When cooking the dough releases unique perfumes and flavors
- Guarantees stability in leavening
- Improve the taste and aroma of the finished product
- 5 sachets of 100gr
8 Ruggeri - Drying mother yeast (200g) - Active | Ideal for short and long leavening
- Value 🍞 200g jar - dried sourdough with yeast - Italian excellence. Instantaneous active yeast. Supplied in an elegant jar. 100% natural. No GMO.
- Use 🍞 obtained from top quality wheat germ, the dried sourdough gives the dough a pleasant hazel fragrance, an intense perfume 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, dried sourdough can be used for short and long leavening and completely replaces the yeast ofbeer.
- Freshness 🍞 Thanks to the packaging in saving jar, it lasts up to 8 months in the pantry of the house.
- Recipes 🍞 for bread to dos 10% compared to the weight of the flour and let the dough rise for 2 hours at room temperature (for example, simply add 50g of dry mother yeast to 500g flour and follow the recipe). For pizza recipes to dosk it 5% compared to the weight of the flour. For long leavening processes, reduce the 5% dosage compared to 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 Dry yeast Lallemand - 500 grams of instant yeast powder - Dry yeast in professional quality powder
👨γ instant yeast - The dry yeast Instafem Premium is the practical and durable alternative to fresh yeast.
👨γ simply cooked - Add the baking powder to the dough without melting it before and enjoying convincing results.
👨γ package in a safe way - vacuum packaging so that the yeast is protected by the penetration of humidity and the beginning of the maturation process.
Well preserved - after the first opening of the package, to keep in a dry and cool place, for example frozen.
👨γ professional quality - Quality as from the baker! Our yeast is vegan, gluten -free, withoutsoy, halal and kosher.
