I’ve been making pizza for over a year now, constantly wondering why my pizza dough always tasted like bread or dry cracker. Turns out, I never once thought about activating the yeast before making the dough. So yeah, mystery solved I guess. This photo is of my last pizza before I realized I should let the yeast activate. the newest pizza was too yummy for me to get a picture.
by AppropriateTower3240
3 Comments
what do you use for the sauce ?
I mean did you ever read a recipe? The yeast instructions? So what, we all fuck around and find out.
If you’re using active dry yeast or instant yeast, you do not need to “activate” it before you use it. With ADY, it can help get the fermentation going *very* slightly sooner (like minutes), but it honestly doesn’t have any real or noticeable effect. I’ve been adding ADY straight in with my dry ingredients every week for 20+ years without any problems with rising.
When you see people “activate” their yeast, what they’re really doing is just testing that the yeast is still alive and working properly.
If you’re having rising problems with your yeast, the most likely problem isn’t that you aren’t activating it, it’s that your yeast might be old and/or dead. Try getting new yeast.