Anything Pizza

I did a counter test with yeast, water and sugar. I think I got a bad batch of Fleischmann's. Going to try red star's rapid rise next time.

 

Bummer! There's always next time, pizza time!

 

This happened to me once
Now I just proof the yeast, every time - even if it is from a known good batch
It is worth it to me to know [in case of failure] and I can kinda see how active it is given my kitchen temp

 

What temp water did you use?

I google it and it says 100deg F
But use water that is in the mid 80's - no higher than 90 . . .
And yea I temp the water every time with an instant read

@Kwikvette had pointed out long ago that too hot was also not the best so I started dialing it back and found that the yeast I have [a 1# brick of whatever was cheapest on Amazon] seems to like the mid 80s = most active; when I used hotter water, it seemed less active and cold water slows everything way down

 

Too cold and yeast won't even activate, too hot and you will kill it.

 

The Fleischmann's yeast was made with water about 90 degrees. (1/8 t yeast, 3/4 cup water, 1/8 t sugar) Water could have been too cold, I dunno.

The King Arthur 00 Pizza flour (Neapolitan style) calls for
1/8 t yeast
2 cups of flour
1 1/4 t salt
1/2 t sugar
3/4 lukewarm water

The yeast ratio seems low, but from what I've read that's normal for this brand and type of flour. I usually do 1/2 teaspoon of yeast per cup of flour.

Yesterday, I bought some Red Star quick rise yeast in the 4oz jar. I tried a few test batches with different water temps 90, 100, 120ish, and 130. Each time I added 1 teaspoon cane sugar and 1 teaspoon yeast to 3/4 cup of water. I let them sit for 5-10 minutes and still got the same results with little to no yeast reaction.
Maybe the red star was bad too?

Nevertheless, in the mix it went and the dough rested on the counter in a bowl overnight for 12 hours.

It rose a pinch, but not much. I went a head and baked it at 475 for 8-10 minutes. It was okay, but the dough was a little chewy.

The recipe says it should have yielded 2 10" pizza doughs. I got 1 dough out of the entire batch that made a 10 inch.

I'm going to try a few other recipes with different flour and likely another new jar of yeast.

 

I have found that water in the mid/low 80s works the best for me


So you had two batches of bad yeast?
If that was the case, something else may be wrong

What water are you using?
Do you have city water?
Aka water with chlorine in it?


Had the dough risen properly, you would have gotten the 2 pizzas out of it
It should have 2x overnight [or at least been substantially larger]

 

90-95 degrees is my go to.

Interesting theory on the chlorine part, I mean chlorine levels are normally really low in general where it would take awhile for it to be effective.

I say this as a fishkeeper since chlorine + aquarium = bad news

But I never noticed chlorine being an issue (or chloramine, my city uses chlorine) and I do know it exists in our water as I use it for my fish tank and need to treat it

Bad yeast could definitely be the case? I too use Fleischmann's and whenever it isn't used, I store it in the freezer. Our chef taught us that it can indeed go bad even if kept in a cool dry place and the freezer was the best way to preserve it.

 

Something is not right. Maybe one batch would be bad but not 2.

Water might be too chlorinated

 

A lot of colder states add more chlorine to the water system in the winter time to change the freezing temps. I've had issues with it in the past.

 

https://www.instagram.com/reel/C9aH...jRVpzUXg5a0ZIY0pjX2RqX2FUUSZ0PUFBQUFBR2VGR2Y4

 

Hmm. I use city water, hard, chlorinated, summer and winter, I add (rapid rise) alongside salt, I never measure water temps - it's either kinda room ish or warmer, maybe hotter, maybe it's chilled. I am NOT an exact science with that. I got 2 bricks (1lb each I think) of Fleischmans Instant Dry yeast at BJs (Costco) a little over a year ago. The second brick was just opened, after the first brick was left at the in laws. They're stored in a jar in the fridge after being opened. I know sourdough bacteria die in the freezer, but I also know bakers who keep their yeast in the freezer and it's fine.

I never had an issue with the yeast rising.

Try packets before you go all in on another jar. ("So costly", my 2lbs that has lasted me over a year and looks to last me another maybe 18 months was about 5.50$)

Counter rise for 12 hours and NOTHING?

1/8 tsp yeast = 0.6g
2 cups flour = ~240g

I think you are not using enough yeast.



https://www.kingarthurbaking.com/recipes/pizza-crust-recipe

I don't do much pizza dough, to be honest, but my breads I do - are around 1-2% yeast in bakers math. That recipe you listed is 0.25%, just seems way low.

This is the recipe you are using:
https://www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe

There's a note to try it for a shorter-rise version with more yeast. Maybe give that a whack?

For a shorter-rise version of this recipe, proceed as follows: Increase the yeast to 1/2 teaspoon. After mixing the ingredients into a rough but cohesive dough, cover and let rest for 20 to 30 minutes. After this rest, grasp one edge of the dough, pull it up and out, and tuck it into the center. Give the bowl a quarter turn and repeat three more times, until you’ve gone all the way around. Cover and allow the dough to rise at room temperature for at least 8 hours; this can be done before leaving for work. When you're ready to bake pizza, follow the recipe above starting with preheating the oven and then dividing the dough in half.




More than anything I am so intrigued by this

 

I don't know what the issue is. There were a handful of reviews claiming that recipe on the bag was a disaster. King Arthur claims that ratio works. (not for me obviously)

Every jar and packet of Fleischmann's yeast I've tried recently at various temps and ratios has been a failure.

I've tried switching to Brita purified water and Red Star rapid rise instant yeast from the jar. A little more luck, but still not the rise I would expect.

I'll try more yeast next time.

 

Bought a Pizza oven and made some pretty tasty crispy crust pies. Knocked them out one after another. Enjoy my friends.

 

Show off that new oven!

 

Me as a kid, high school yearbook shot...
Thats not a UFO above my head, its in my blood...
Pizzas look great guys,
I try to avoid as on a stay jacked health journey but its a weakness...

 

Nothing fancy, just the Cuisinart counter top.
Got it with 33% off, works pretty good, you just have to turn the pizza 1 or 2 times. Got better with it as we went along. Family had alot of fun and laughs with it.

 

Pan Pizza!!! @GarlicFarts
Sausage
Made the dough with sourdough starter and yeast because I am impatient
Crust got all nice and crispy
Super yummy - froze the rest; reheat @ 350 in my toaster oven for 15 and I have homemade pizza on the spot!

 

Slater, step away from the pizza thread, & go to the fucking gym....