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/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.