Is rapid rise dry yeast the same as instant dry yeast? Sorry if this is a stupid question, but I'm new to this. I've been trying to make different pizza recipes for about a month now from different web recipes without a whole lot of luck. Now that I have found this website, I think I will do better.
Also, I just bought Gold Medal bread flour which I think is 13.3% protein because the package says '30 grams per serving and 4 grams of protein per serving'. Is this right and is this decent flour? It's the highest protein% I could find at the grocery store. In the past, I used all purpose and my crusts always came out the same.
Thanks for any help! Remember, I'm new.