The Art of Pizza Yeast: Understanding Types and Techniques
When it comes to making a delicious pizza, one of the most crucial components is yeast. Whether harvested from the air or purchased from the store, the right type of yeast can make a world of difference in your pizza's flavor and texture. This article will explore the various types of yeast, their differences, and how to use them effectively to create the perfect pizza dough.
Where Does Yeast Come From?
Yeast can indeed be captured from the air, a process known as fermentation. By leaving a container of flour and water open to the air, wild yeast can gradually colonize the mixture, leading to the creation of a sourdough starter. This method, while fascinating and rewarding, requires patience and time. Once this starter is established, it can be used to make a wild-yeast pizza dough, resulting in a pizza that is virtually indistinguishable from one made with cultivated yeast.
While the concept of 'yeast from the air' is intriguing, it may not be the most practical for most people. For convenience and ease of use, supermarkets offer various kinds of commercial yeast. These include Active Dry Yeast (ADY) and Instant Dry Yeast (IDY).
Different Types of Yeast for Pizza
Active Dry Yeast (ADY): This yeast variety is a product of the early 20th century. It is an easy-to-use form of yeast that can be added to a dough without prior activation. However, it may require a longer rise time as the yeast needs to activate before it can begin to work on the dough.
Instant Dry Yeast (IDY): A more modern form of yeast, IDY is designed to dissolve quickly in water and does not require blooming before being added to the dough. This makes it a convenient choice for home bakers who want to save time.
The Controversial Pizza Yeast
It's important to note that there are yeasts specially marketed as ‘Pizza Yeast’. These are often spiked with dough conditioners and flavoring agents. While they may offer convenience, they can impart a chemical taste that is often compared to that of frozen pizzas. If you're committed to making homemade pizza, it's advisable to opt for yeast types that offer a more authentic flavor experience.
Other Yeast Options
Some stores also sell cakes of fresh yeast. While fresh yeast does provide distinct advantages, such as a longer rise time and potentially more complex flavors, it also requires more care and attention. Fresh yeast expires more quickly and needs to be used soon after purchase. In many cases, a direct-leavened dough made with Instant Dry Yeast (IDY) and allowed to ferment for 72 hours can provide similar results to fresh yeast, all while being more convenient.
Understanding Saccharomyces Cerevisiae
No matter the form of yeast you choose, all pizza yeast falls under the species Saccharomyces cerevisiae. This is commonly referred to as brewer's yeast or baker's yeast, a species renowned for its ability to convert sugars into carbon dioxide and alcohol, essential for leavening dough.
Conclusion
The key to making great pizza lies in the details, and the choice of yeast is a fundamental aspect. Regardless of whether you're using yeast from the air, commercial yeast, or fresh yeast, the real secret to a great pizza dough is in the fermentation process. Properly activating and nurturing the yeast will ensure that it performs optimally, resulting in a delicious, flavorful pizza. Happy pizza-making!