I thought I'd revisit this. Last week when I used this recipe I began to wonder how good it would be using yeast. So this week when shopping I purchased Fleischmann's Pizza Crust Yeast
After reading the Arkady. trying to figure out what this is.
thread and then Craig's reply
pointing to a Shakey's flour bag, I also noticed that they had yeast in their flour mix. So I gave it a shot.
I used the following recipe:
Amt Bakers %
Flour 16ozs 100%
Water 7ozs 43.75% 95°F
Salt 0.25ozs 1.56%
Oil 0.38ozs 2.38%
Yeast 0.25ozs 1.56%
A small pinch of sugar
This is slightly modified from Steve's on page 1 of this thread. I subbed vegetable oil for the shortening. Converted all measurements to ounces. Increased hydration by 1/2 oz. Added yeast packet of Pizza Yeast.
I use Baker's & Chef's High Gluten Enriched Bromated from Sam's Club. The pinch of sugar went in the yeast that was in the water pools in the flour. I let the yeast sit for 5 minutes or so and then on slowest setting of my KA stand mixer I mixed approximately 6 1/2 minutes and stopped when it started giving my KA a workout which made a nice ball. I removed the ball from mixer and placed it in a sealed container and let sit 30 minutes while the oven finished it's 1 hour warm up time of 500°F.
I pre-baked my crust for 5 minutes and sauced and topped and cooked another 10 minutes on stone.
The results were great ....