How to Activate Yeast by Sean Lannin

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How to Activate Yeast
by Sean Lannin

The purpose of yeast is to begin the process of fermentation, which is the conversion of sugars into alcohol. Active yeast feeds on the sugars in flour and produces carbon dioxide gas in the process. The gases get trapped within the dough and cause it to rise…giving the finished pizza crust its light and airy texture.
The gluten creates a lattice of protein that acts as a web and captures the gas. High gluten flour creates a tighter layer of protein and traps more gas than lower gluten flours…the outcome is a lighter texture for the high gluten dough's, and a more dense texture for low gluten dough's. We prefer to use high gluten flour for making our pizzas because it provides a light, flaky crust.
We use Active Dry Yeast in many of our pizza recipes because it is practical and easy for using at home, and will not expire for one to two years. The yeast remains dormant in the package until ready for use until it is activated.
When you read bread or pizza crust recipes you may see that some call for dissolving yeast in a warm liquid first and then adding to the flour…while others call for yeast added to flour and then warm liquid added.
Either of these methods is ok…do what is easy for you.
The process of dissolving yeast in a warm liquid is called Proofing. It is a method of

Author's Biography:

With more than 10 years experience both working and owning pizza restaurants. When he tried to find information about making pizza at home, he noticed that the information was either non-existent or lacked the information he felt was important. He now shares his passion for making pizza with readers of his website.

Posted on: May 31,2008

Email: Sean@homemade-pizza-made-easy.com
Website: http://www.homemade-pizza-made-easy.com/activate-yeast.html