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Pizza Dough

Christian_396550

Why use Cake Yeast?

If you could explain more about the fermantation process.

Why not just put the dough info the fridge and wait a couple of days? Why first room temperature and then fridge?

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Comments

wolfiegirl

I'm not sure I understand exactly what you're asking. Are you asking about cake yeast or yeast in general? I use dry active yeast. It's easily available and lasts far longer than cake/compressed yeast.

As for the room temp thing, in the simplest of terms, yeast 'wakes up' when it is gently warmed up. In the process it begins to eat (sugars), burp and create carbon dioxide which eventually will expand and cause lift. Best to start your dough that way so that it has time to develop the necessary gas to give lift. Then you CAN fridge it and let it do it's happy dance for a couple days. Best way to find out is to try it. Make your dough and put half in the fridge straight away and the other half keep at room temp. Time will give you the answers you're looking for.

brian_martin2001

This might have what you're looking for as far as yeast selection: http://www.bobsredmill.com/blog/featured-articles/active-dry-yeast-vs-compressed-yeast/

As for the way they so the bulk fermentation then rest it in the fridge: maybe they don't want to wait a few days. When you put a yeasted dough in the refrigerator, the yeast will still function just a bell oh a lot more slowly than if you leave it out at room temperature. What you suggest will increase the time it Will be ready from 24 hours to up to 72 hours. There is no real point to doing this unless you want to start the dough a few days before you're ready to make pizza. You can do whatever you like, but There is no practical reason to do what you're suggesting.

You also might consider deleting the duplicate post you made.