Best Yeast For Neapolitan Pizza Dough (ANSWERED!)

Neapolitan pizza is known for its soft, chewy crust and delicious, flavorful toppings.

To achieve this perfect crust, the choice of yeast is crucial.

With so many types of yeast available, it can be difficult to determine which one is the best for making Neapolitan pizza dough.

In this article, we will explore the different types of yeast and help you choose the best yeast for Neapolitan pizza dough.

Types of Yeast For Pizza Dough

There are three main types of yeast used in baking: active dry yeast, instant yeast, and fresh yeast.

Active Dry Yeast

Active dry yeast is a popular choice for making pizza dough.

It is easy to find at most grocery stores and can be stored at room temperature for several months.

Active dry yeast needs to be activated in warm water before use, which can be time-consuming.

Instant Yeast

Instant yeast, also known as rapid-rise yeast, is a type of yeast that does not require activation.

It can be added directly to the dough mixture and does not require any additional steps.

Instant yeast is also easy to find and can be stored at room temperature for several months.

Fresh Yeast

Fresh yeast, also known as cake yeast, is a type of yeast that comes in a solid block or cake form.

It has a shorter shelf life than other types of yeast and needs to be refrigerated.

Fresh yeast is not as readily available as active dry or instant yeast and may require a trip to a specialty store or bakery supply shop.

What’s The Best Type Of Yeast for Neapolitan Pizza Dough?

When it comes to making the perfect Neapolitan pizza dough, choosing the right yeast is crucial.

While there are several types of yeast available, each with its own unique characteristics, the best yeast for Neapolitan pizza dough is fresh yeast.

Fresh yeast, also known as cake yeast, is a type of yeast that comes in a solid block or cake form.

It is used by many traditional Neapolitan pizzerias and is known for producing a soft, flavorful crust.

Fresh yeast is also more forgiving than other types of yeast, allowing for greater flexibility in the dough-making process.

One of the key advantages of using fresh yeast is that it requires a shorter proofing time than other types of yeast.

This is because fresh yeast has a higher moisture content than dry yeast, which makes it more active and faster acting.

As a result, the dough can be proofed for a shorter amount of time, without sacrificing the quality of the crust.

Another advantage of using fresh yeast is that it is easier to work with than other types of yeast.

Unlike active dry yeast, which needs to be activated in warm water, fresh yeast can be added directly to the dough mixture.

This saves time and eliminates the need for an additional step in the dough-making process.

When using fresh yeast for Neapolitan pizza dough, it is important to keep it at the right temperature.

Fresh yeast should be stored in the refrigerator, where it will stay fresh for up to two weeks.

It should be allowed to come to room temperature before using, as using cold yeast can affect the fermentation process and result in a dense crust.

In terms of quantity, fresh yeast should be used in smaller amounts than other types of yeast.

Generally, one gram of fresh yeast is equivalent to 0.4 grams of active dry yeast or 0.3 grams of instant yeast.

It is important to weigh the yeast carefully, as using too much can result in an overly yeasty flavor.

How to Use Fresh Yeast

Using fresh yeast for Neapolitan pizza dough may seem intimidating at first, but it is actually quite simple.

Here is a step-by-step guide on how to use fresh yeast:

• Measure the yeast: Use a kitchen scale to measure the correct amount of fresh yeast needed for your recipe. Typically, one gram of fresh yeast is equivalent to 0.4 grams of active dry yeast or 0.3 grams of instant yeast.
• Dissolve the yeast: Crumble the fresh yeast into warm water and stir until it dissolves completely. Make sure the water is not too hot, as this can kill the yeast.
• Mix the dough: Combine the yeast mixture with flour and any other ingredients specified in your recipe. Mix until the dough comes together.
• Knead the dough: Turn the dough out onto a floured surface and knead for at least 10 minutes. This helps to develop the gluten in the dough, which is essential for creating a chewy, flavorful crust.
• Let the dough rise: Cover the dough with a damp cloth and let it rise in a warm, draft-free place for at least 6 hours. The dough should double in size during this time.
• Shape the dough: Once the dough has risen, it is ready to be shaped into pizza crust. Neapolitan pizza dough is traditionally stretched by hand, but you can also use a rolling pin to achieve the desired thickness.
• Add toppings: Once the dough is shaped, add your desired toppings and bake in a hot oven for 60-90 seconds.

It is important to note that fresh yeast requires a longer rise time than other types of yeast.

This is because fresh yeast has a lower concentration of yeast cells than dry yeast, which means it takes longer to ferment.

Be patient and give your dough enough time to rise properly for the best results.

Tips for Using Fresh Yeast

Here are a few tips for using fresh yeast in your Neapolitan pizza dough:

• Store fresh yeast in the refrigerator, where it will stay fresh for up to two weeks.
• Allow fresh yeast to come to room temperature before using, as using cold yeast can affect the fermentation process and result in a dense crust.
• Weigh the yeast carefully, as using too much can result in an overly yeasty flavor.
• Use warm water to dissolve the yeast, but be careful not to make the water too hot, as this can kill the yeast.
• Be patient and allow enough time for the dough to rise properly.

Why Yeast Matters For Your Pizza

Yeast is a crucial ingredient in pizza dough.

Without yeast, the dough would not rise, resulting in a flat and dense crust.

Yeast plays a critical role in the fermentation process, which gives pizza dough its soft, chewy texture and delicious flavor.

Different types of yeast can have a significant impact on the taste and texture of your pizza dough.

Here are a few ways that yeast matters for your pizza:

Texture

The type of yeast you use can impact the texture of your pizza dough.

For example, fresh yeast tends to produce a softer and chewier crust, while instant yeast can result in a slightly crispier crust.

The amount of yeast used can also impact the texture of the dough, with more yeast producing a fluffier crust.

Flavor

Yeast also plays a critical role in the flavor of pizza dough.

As yeast ferments, it produces carbon dioxide, which creates air pockets in the dough.

These air pockets give the dough its characteristic flavor and aroma.

Different types of yeast can have different flavor profiles, with some types of yeast producing a more pronounced yeasty flavor than others.

Rise Time

The type of yeast you use can also impact the rise time of your dough.

Fresh yeast requires a longer rise time than instant yeast, which can impact the overall fermentation process.

The rise time can impact the flavor, texture, and overall quality of your pizza dough.

Final Word

When it comes to making Neapolitan pizza dough, the choice of yeast is crucial.

While active dry and instant yeast are popular choices, the best yeast for Neapolitan pizza dough is fresh yeast.

With its soft, flavorful crust and forgiving nature, fresh yeast is the perfect choice for achieving the perfect Neapolitan pizza dough.

So, head to your local bakery supply shop and give fresh yeast a try in your next Neapolitan pizza dough recipe.