Steps to Activate Yeast

Follow these easy steps to activate yeast...

The purpose of yeast is to begin the process of fermentation, which is the conversion of sugars into alcohol. Yeast is a microorganism that is present all around us, and the process of fermentation occurs naturally in nature. Active yeast feeds on the sugars in flour and produce 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.

Gluten is formed during the process of kneading the dough. The gluten creates a lattice of protein that acts as a web and traps the gas. High gluten flour creates a tighter layer of protein and traps more gas than low gluten flours…the result 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.

Activating Yeast

We use Active Dry Yeast in many of our dough recipes because it is practical and easy for using at home, and will keep for one to two years. The yeast remains dormant in the package until ready for use until it is activated.

If you read bread or pizza crust recipes you may notice 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 fine…do what is easy for you.

The process of dissolving yeast in a warm liquid is called Proofing. It is a method of “testing” whether the yeast is still active and alive before adding it to other ingredients. The technology of making yeast has improved and is very reliable that this step is not needed anymore. Feel free to add the yeast directly to the flour and then add the warm liquid.

I still proof the yeast…call me old fashioned. Actually, I do this not because I am concerned with whether the yeast is still alive…but because I find it quicker and easier. If I am going to make a batch of dough I can quickly grab a packet of yeast, pour warm water into a small bowl, add the yeast and a small amount sugar, and begin the activation of the yeast. While the yeast is activating I go about gathering the other ingredients and getting the equipment I need together. Use the process that is easiest for you…

When activating yeast it is important that the correct water temperature is used!! The yeast can be destroyed if the water is too cold or too hot. The water temperature should be between 105° F. and 115° F. Use and instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the faucet…it should feel very warm but not hot.

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