Author Topic: New from Iowa  (Read 240 times)

0 Members and 1 Guest are viewing this topic.

Offline Wiems

  • Registered User
  • Posts: 1
New from Iowa
« on: November 21, 2011, 03:11:28 PM »
I have been trying to make a better pizza for about a year and I have gotten better, but now I think it's time to get advice from the pros, starting with a good standard dough recipe.  I was even considering using some yeast from my home brewed beer for the pizza dough.  Is that a bad idea?


  • Guest
Re: New from Iowa
« Reply #1 on: November 21, 2011, 04:00:32 PM »
Welcome to the forum. When I first moved to Mexico some years ago and my Spanish was not so good I mistakenly bought some brewers yeast from the bulk seed and cereral store here in the town where I live. My first pizza crust here was bitter tasting  and at the time I had no idea what was wrong :-[ . I spoke to my new neighbor, a Canadian from Italy who as it turned out is an excellent cook and he laughed and said they sold me the wrong yeast, I needed to buy levadura para pan(yeast for bread). That solved the problem.