Yeast – The Life of the Dough
A reference note on the types and role of yeast in pizza dough.
Ingredients
Instructions
Yeast is the soul of fermentation. It converts sugars into carbon dioxide and alcohol, creating those beautiful bubbles and aromas. You can use:
- Fresh yeast (compressed): Italian pizzaioli love it. Use about 2–3 g per 500 g of flour.
- Dry yeast: Easier to store and works well. Use about one-third of the amount of fresh yeast.
- Sourdough starter (lievito madre): For experts seeking deep flavor and long proofing.
Less yeast + more time = better flavor and digestibility.
(Reference article — no method.)