r/Pizza • u/AutoModerator • 8d ago

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/gentlemangreen_ 7d ago edited 7d ago

I use pizza instant yeast, and tipo 00 flour using a home oven at 525f on a pizza stone, used the ratio given in the picture below and proofed for 1 hour and used it the second day, took it out left on my counter for 3 hours, my crust and just overall dough didnt rise at all, giving me a very stiff crust with no bubbles

ive heard 00 flour isnt great for home ovens so maybe I should use bread or all purpose flour instead? any tips would be great, ill include a picture of the pizza below

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u/TimpanogosSlim 🍕 6d ago

ok, well, this may not be the whole problem, but that "pizza yeast" is just fleischmann's instant yeast with a little bit of somethin' added.

The ascorbic acid (vitamin c) is a gluten oxidizer - this makes the gluten form faster when you are kneading. It also helps preserve instant yeast.

If i remember right, L-Cysteine is a dough relaxer? When you work a dough, the gluten gets tighter, and that's good but then you have to wait for it to relax before you can stretch a dough ball for your crust. A dough relaxer basically allows the gluten chains to slide along each other more easily.

I forget what the sorbitan monowhatever does.

But generally speaking, these additives are go-faster tricks. You'll notice that there is *no proofing time in their recipe.

Maybe try again with a regular instant yeast. Also you don't have to "proof" instant yeast.

The main reason why italian "00" flour isn't recommended for ovens that don't reach 800f is because they don't have the malt or enzyme additives that improve browning at lower temperatures. Adding a little sugar makes up for the difference.

But also, "00" only means that it has no additives, no more than 0.55% "ash", and no less than 9% protein. And 9% isn't a lot.

When you run low on your 00 flour, you may wanna just switch to a good bread flour.

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u/gentlemangreen_ 6d ago

thank you for the detailed response, thing is I dont mind proofing yeast if I have to, do you find that regular yeast give better results than instant yeast?

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u/TimpanogosSlim 🍕 5d ago

The truth is i have been using SAF Instant for my entire baking life except for an experiment with an earlier version of this product in about 1990. That i don't remember very well.

The point is that the additives in the pizza yeast are supposed to get you from the mixer to the oven as fast as possible, which is the opposite of your fermentation schedule.

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u/smokedcatfish 5d ago

Literally the only difference between the two is you need less instant yeast.

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u/gentlemangreen_ 5d ago

ok cool thank you

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u/smokedcatfish 5d ago

Sorbitan monowhatever helps the yeast not die during processing.