The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Dear Albert,

Thank you for your notes, links, and of course, your recipes, in particular, your pizza dough recipe.

I would like to know if anywhere in your archives, or anywhere in the full-length edition of your book, or anywhere at all, do you speak specifically about making pizza dough using "Fermipan" brand yeast (imported from either France or Canada), and how the use of it differs from when using "common" yeast. I know for example, when using Fermipan yeast, there is a usage difference (amount), and also application differences (such as when and how). Also, using the expensive (and hard to find) Fermipan yeast, the kneeding procedure and the way the dough rises causes different responses than when using common yeast.

So I would like to know if throughout your pizza travels, have you ever come across the recipe for pizza dough specifically using Fermipan yeast.

And while I have your ear, I don't mind asking you if you have a pizza dough recipes that calls for vegetable shortening and NOT olive oil.

If you want to know what I'm getting at, I would like to know if you are aware of, and written about, a pizza dough recipe that specifically calls for Fermipan brand yeast and vegetable shortening.

I look forward to hearing back from you, Albert.
Tony
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

I do not have such a recipe for Fermipan brand yeast.

As far as using vegetable oil in the pizza...I do not see why you cannot just substitue vegetable oil. Use that instead.

I'm sure you pizza will be fine.

As a matter of fact I sometimes use on olive oil at all and my pizza is still good.


Anyonone else have a suggestion?
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog