Help, Pizza base, yeast???

looperman1000

I didn't know i didn't have any in the cupboard. i thought there was the last time i checked. The only stuff they had in my local supermarket was this: http://www.mysupermarket.co.uk/ocado-compare-prices/Home_Baking/McDougalls_Fast_Action_Dried_Yeast_56g.html

McDougalls Fast Action Bready Yeast.

I don't have anything else, is this ok for the pizza base can anyone tell me? Im fast running out of time! :-(

myles79

that stuff is perfect thats what i use

looperman1000

ah Myles, you're a star! thanks mate!

arse..biscuits

I made pizza base for the first time today and thats what I used.

Honey-ec

Quite frankly, I'd be amazed if the recipe meant anything else. Fresh yeast is very hard to come by these days, unless you can source it from an actual baker.

the beer revolu

Funny, I made pizza dough last night!
Presently developing in the fridge for pizza starter tomorrow lunch time.

I used Dove's fast acting dried yeast.

Magic Monkey

Use yeast if you have it to hand, otherwise it's not that important, but only if you're making thin crust. It's only real role is in the initial oven-spring - when the dough rises within the first few minutes of cooking before the yeast is killed off. Perfect for deep/thick crust, but for thin-crust, it's not essential.

And while you could use it for thin-crust too, although yeast does extract more flavour, over time, from the flour than without it, those subtle flavours are going to be overwhelmed by whatever tomatey-cheesy-meaty topping you're going to slather over it. Most pizza dough recipes are straight doughs with just one fermentation, so whatever flavour you do get is negligible.