Author Topic: What Yeast For NY Style Dough?  (Read 1288 times)

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Offline chickenparm

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What Yeast For NY Style Dough?
« on: July 18, 2009, 12:05:16 AM »
I can only get Fleischmann's Rapid rise "highly active" or Active dry,locally.I used active dry before and it worked OK...Im still learning as I experiment.

Can rapid rise be used or is it overkill? What are the main differences?

I did do a search but theres so many topics,and when reading I didnt see up front what I was looking for.

Any links or info is greatly appreciated.The flour being used for the dough is either King Arthur bread flour or white lily bread flour.

Thanks.

-Bill





-Bill


Offline pcampbell

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Re: What Yeast For NY Style Dough?
« Reply #1 on: July 18, 2009, 07:56:32 AM »
Active dry is Active dry yeast, and rapid rise is instance dry yeast, which you can add directly to the flour.  IDY is easier. ;D
Patrick

Offline Pete-zza

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Re: What Yeast For NY Style Dough?
« Reply #2 on: July 18, 2009, 09:36:55 AM »
Bill,

For the NY style, you can use any of the three major forms of yeast--fresh yeast, active dry yeast (ADY) or instant dry yeast (IDY). The Fleischmann's RapidRise yeast (and the comparable Quick Rise yeast from SAF/Red Star) is a form of instant dry yeast. I do not believe that the Fleischmann's RapidRise yeast is identical to the IDY sold by Fleischmann's to professional bakers (as shown, for example, at http://www.pastrychef.com/INSTANT-DRY-YEAST_p_762.html), but it should be quite close and good enough for your purposes.

If you would like to know more about the different forms of yeast, see the article embedded in Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,7465.msg64349.html#msg64349. There is also an interesting article at http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/2_9INST.PDF.

You will not find unanimity on the forum as to the type of yeast to use. Each form has its devoted users, for different reasons. But, whether you decide to go with ADY or IDY, and if you plan on making a lot of pizzas over time, you might want to consider buying the one-pound bags instead of the three-strip packets sold in supermarkets. You will save a lot of money doing so.

Peter


Offline chickenparm

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Re: What Yeast For NY Style Dough?
« Reply #3 on: July 18, 2009, 05:11:42 PM »
Thanks guys,thats what I was looking for.

I dont make pizzas very often but when I do,Its usually still in the experiment stages and it seems to get better each time.
 :)
-Bill


 

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