No yeast pizza??

[PaPawsPizza]

I'm new to the forum... but, saw this 'silly' piece about a no yeast pizza. "A baked loaf of bread or a baked pizza is basically a cemetery of dead microorganisms" (I guess so is beer, wine, whiskey, vodka, gin etc.)
https://www.npr.org/sections/health-shots/2022/03/22/1087961262/roll-over-sourdough-italian-scientists-develop-a-new-way-rise-pizza-crust

[Pizza_Not_War]

I read about that as well. Found it to be interesting as an experiment. Obviously not anywhere near a practical commercial product. You will find a lot of science and nerdy pizza types here

[TXCraig1]

No interest pizza.

[Pete-zza]

I'm new to the forum... but, saw this 'silly' piece about a no yeast pizza. "A baked loaf of bread or a baked pizza is basically a cemetery of dead microorganisms" (I guess so is beer, wine, whiskey, vodka, gin etc.)
https://www.npr.org/sections/health-shots/2022/03/22/1087961262/roll-over-sourdough-italian-scientists-develop-a-new-way-rise-pizza-crust

PaPawsPizza,

One of the persons mentioned in the article you cited, by the name of Migoya, talked about airborne yeast and its potential use in pizza. Some time ago, I and another member, widespeadpizza (Marc), both made pizzas without any commercial yeast. Marc felt it was wild yeast in the flour. There is wild yeast just about everywhere, including in the air, so I could not say where the wild yeast came from. I posted the dough formulation and the results I achieved at Reply 84 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg78779#msg78779

And at Reply 124 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg89301#msg89301

Marc discusses and showed his results starting at Reply 82 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg78756#msg78756

There are also other posts on the subject of wild yeast in the same thread.

Peter

EDIT (3/31/22): The idea of wild yeast being airborne is refuted in this article: https://heated.medium.com/what-have-we-learned-during-the-home-baking-era-462089fa2343

[Pete-zza]

After my last post, I recollected that another member brought to our attention that it may have been a bacterium by the name of leuconostic that was responsible for the rise of the doughs that Marc and I made. I can’t say that was in fact the case but I later posted on the leuconostic bacterium in another thread, at Reply 125 at:

https://www.pizzamaking.com/forum/index.php?topic=35873.msg363650#msg363650

In either case, it was a great experience and a great learning experience.

Peter

[Heikjo]

The point wasn't to replace pizza made with yeast, but finding solutions for those who are allergic to yeast.

Ernesto Di Maio is severely allergic to the yeast in leavened foods. "I have to go somewhere and hide because I will be fully covered with bumps and bubbles on the whole body," he says. "It's really brutal."

[norma427]

PaPawsPizza,



I have used milk kefir (from milk kefir grains) to ferment pizza doughs.

https://www.pizzamaking.com/forum/index.php/topic,33753.msg346156.html#msg346156


Also used GM self-rising flour and Greek Yogurt, along with Clabber Girl baking powder, for pizza doughs.

https://www.pizzamaking.com/forum/index.php?topic=33753.msg346221#msg346221

Norma

[texmex]

https://www.pizzamaking.com/forum/index.php?topic=72984.msg697447#msg697447

I’ve been making some Focaccia Di Recco lately and wanted to see if the techniques and dough would work in this cool Lloyd pan. Bread flour, 62% hyd, 10% oil, 2% salt, and no yeast. Hand mixed and allowed to rest for a couple of hours. Rolled to about 1/8” then hand stretched very thin. Pan is oiled and a bit of corn meal sprinkled in. First layer goes in the pan, then the cheese, then the top skin placed over that with some vent holes torn around the cheese “clumps”. Dough is trimmed , brushed with oil, then baked @525. So light and crispy. Shredded gruyere, fresh mozz, and goat cheese.