Tell me about flour and yeast

[zenn]

As a newbie reading trough this site it's easy to get lost in the sheer volume of information, and make sense of it all.
Could someone give a basic rundown of the different types of flours and yeast, and some info on their uses. What makes one type of yeast or flour better suited to a particular style of pizza dough and so forth.

[Pete-zza]

zenn,

My best advice for now is to limit your reading to the Dough Ingredients index at http://www.pizzamaking.com/forum/index.php/board,42.0.html. Many of the threads won't apply to your questions so that should help limit your reading. Once you are done, you can always come back with specific questions for which you have not found answers. Of course, in the meantime members should feel free to take a stab at answering your questions.

I also suggest that you read the forum's Pizza Glossary a few times. I think that you will find a lot of answers to your questions in that Glossary. You might even start with the Glossary before hitting the Dough Ingredients index. The Pizza Glossary can be found at http://www.pizzamaking.com/pizza_glossary.html.

Peter