And in short order, I messed the first batch and then the second batch. Since the product wasn’t yet available (it hit the shelves last week), I approached the third batch with renewed focus.
… and it came out perfectly.
“Yeast baking is part art and part science,” says Diane McElroy of ACH Food Companies, which has corporate offices in Memphis and distributes Fleischmann’s as well as other food ingredient products. She says it sometimes takes for four or five tries to get the hang of it.
Though it’s been supplied for years to pizzerias, the yeast is Fleischmann’s first consumer product made for a specific end-use.
What makes this yeast specifically for pizza is that it contains what McElroy calls “dough conditioners,” enzymes that the relax the glutton so it doesn’t have the “snap back” that normally occurs. (Normally, you punch the hell out of the dough to break down the gluttons.)
In addition, because it’s a rapid-rise yeast, you don’t need to let rest for hours. And because it’s quick (about 30 minutes from start to finish, including baking time), you could easily have home-made pizza on a week night.
I made a margherita pizza, using Lynne Rossetto Kasper’s recipe as a basis. Clearly, I used too much sauce but I blame LRK for that. I’d also split the dough in two and make two thinner crusts.
Fleischmann’s Pizza Crust Yeast will be available locally at Schnucks.