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[Chet]

  I been using my regular pizza dough recipe for about 3 months now and it is good, was always using the Saf instant yeast, I ran out and tried Fliechmans active dry yeast, my pizza was always done right around 20-23 minutes at 475deg with the new Fliechmans active dry yeast, I took the pizza out at 23 minutes, it was a little raw under the sauce, it needed almost another 4-5 minutes and the taste was better with the Saf instant yeast. can yeast be the difference here, my wife thought the dough with the Saf yeast had a bettter flavor cooked sooner. it this possible yeast will change the flavor.

   thanks
      Chet

my recipe is

   1 3/4 cups 110deg water
   1 Tblspoon yeast in the water set timer for 7 minutes
   2 tsp canola oil
   2 Tblspoon honey
   1 1/2 tsp salt
   4 1/2 cups bread flour

   mix knead about 10-12 minutes in a bread maker
   let rise till double, divide into 2 pies, I make the pizza then
  this is one of my better pizza doughs I have made since I been trying to make a good pizza in a few years

[ThunderStik]

Yeast can make a difference but doubt it will make that kind of difference. I regularly switch between those 2 yeasts and dont see that at all.  Either way 20-25 min is a very long bake time, thats deep dish territory. What kind/size of pie are you making?

[Pete-zza]

Chet,

I agree with ThunderStik on this one. If you used 1 tablespoon of ADY, I estimate that that comes to around 2%. That is a lot of yeast and because ADY contains more dead cells than IDY, there might be a flavor imparted to the crust because of that. However, I am not sure that you can pick up that flavor through the flavors contributed by the sauce, toppings, honey, etc. You would have to do side by side tests of two doughs, one with IDY and one with ADY, and bake up the crusts without anything on them. This might be a bit difficult unless you weigh the ingredients. You could dress the pizzas if you'd like, but you would have to weigh the cheeses, sauce and toppings so that the two pizzas are as alike as possible. Then compare the two pizzas.

I am also curious about your long bake times. Some South Side Chicago thin crust pizzas require a long bake time, but I am not sure that is what you are making.

Peter

[Chet]

Chet,

I agree with ThunderStik on this one. If you used 1 tablespoon of ADY, I estimate that that comes to around 2%. That is a lot of yeast and because ADY contains more dead cells than IDY, there might be a flavor imparted to the crust because of that. However, I am not sure that you can pick up that flavor through the flavors contributed by the sauce, toppings, honey, etc. You would have to do side by side tests of two doughs, one with IDY and one with ADY, and bake up the crusts without anything on them. This might be a bit difficult unless you weigh the ingredients. You could dress the pizzas if you'd like, but you would have to weigh the cheeses, sauce and toppings so that the two pizzas are as alike as possible. Then compare the two pizzas.

I am also curious about your long bake times. Some South Side Chicago thin crust pizzas require a long bake time, but I am not sure that is what you are making.

Peter

    Peter

   I use a black steel round pizza pan, if I don't bake it at least 20-25 min the dough is sort of raw under the sauce, I can try a stone, this recipe and cooking times are right from the video Public Pizza by Stephen Ryan at videobread.com

  Chet

[Pete-zza]

Chet,

Before you posted, I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, along with some mathematical conversions, in an attempt to convert your dough recipe to a format to allow me to get a better idea as to makeup of your recipe. I would say that the following dough formulation is a pretty reasonable representation of your dough recipe:

Flour (100%): Water (70.86%): ADY (1.97530%): Salt (1.45833%): Canola Oil (1.58222%): Honey (7.30864%): Total (183.18449%):

574.1 g  |  20.25 oz | 1.27 lbs 406.81 g  |  14.35 oz | 0.9 lbs 11.34 g | 0.4 oz | 0.03 lbs | 3 tsp | 1 tbsp 8.37 g | 0.3 oz | 0.02 lbs | 1.5 tsp | 0.5 tbsp 9.08 g | 0.32 oz | 0.02 lbs | 2 tsp | 0.67 tbsp 41.96 g | 1.48 oz | 0.09 lbs | 6 tsp | 2 tbsp 1051.66 g | 37.1 oz | 2.32 lbs | TF = N/A

Based on the above dough formulation, taken together with the fact that you are using a pan to bake the pizzas, and an oven temperature of 465 degrees F, I can see how you have needed a long bake time. In my experience, a high hydration dough (such as yours) coupled with either a lot of oil or a lot of honey can tolerate a much longer bake time than doughs that are lower in hydration and lower in other ingredients that either increase the hydration or have hydration-like characteristics (like oil) or are highly hygroscopic and attract and retain moisture (like honey). In your case, you will perhaps want to be cautious about baking your pizzas directly on a pizza stone because honey in a dough tends to scorch, especially at high levels such as used by your dough recipe. I suspect the lower bake temperature was dictated by the high levels of honey.

You didn't indicate what size pizzas you made but the dough weight for each pizza would be around 19 ounces by my estimation. If your pizzas were 14", for example, the thickness factor (my estimate) would be around 0.12. That value could translate into a longer bake time also, especially at the oven temperature you used, and could also contribute to the raw dough that you mentioned. The raw dough condition would increase for pizza sizes below 14".

But, back to your original question about the effects on taste of using ADY versus IDY, you would have to conduct tests like I discussed in my last post.

Peter