The Pizza Therapy Forum and Pasta Therapy Forum

[PizzaHomeChef]

I want to share a secret and perhaps liberate a few other pizza makers. Here it comes: I don't proof my yeast.--There, I said it. I used to, but it always foamed fine. I decided to start taking a chance and just including the yeast with the dry ingredients and just add water, cool or warm, depending on when and what I want from my dough. In over 15 years I've never had dough fail on me.

For anyone who just wants to dip a toe in this tactic, you could try it out when you're making a couple of batches. If the first water-yeast batch foams, and you're using the same dry yeast source for the 2nd batch of dough, try dry.
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At PizzaHomeChef.com I offer a free pizza school to help people make great pizza at home. I also provide a free ebook and sell pizza-making equipment.

[Thick Crust]

[pizza]

Thanks for this great dough secret.

For the last year or so, I have been doing a cold ferment for my yeast.

I do not proof the yeast. I just add all of the ingredients together.

I knead everything together.

Then, I put the mixture in the fridge and let it proof overnight.

The dough has been coming out well.

I have had no problems using this method.


Thanks for sharing your great advice.

albert
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
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[PizzaHomeChef]

Thanks for the reassurance, Albert.
There is Therapy in numbers.
I really dig your site!
Checking out your whole wheat recipe today...
_________________
At PizzaHomeChef.com I offer a free pizza school to help people make great pizza at home. I also provide a free ebook and sell pizza-making equipment.

[Thick Crust]