Choosing the Right Yeast The Secret to a Perfect Pizza. Dear pizza lovers,

Welcome to my blog dedicated to the art of pizza! Today I want to share with you a crucial aspect in creating the perfect pizza: choosing the right yeast. Choosing the right yeast can make the difference between a mediocre pizza and a culinary masterpiece. Then, Get ready for a journey into the world of dough and the magic of yeast!

Let's start by talking about the importance of a good choice of yeast in the preparation of doughs. Yeast is the soul of our pizza, the magician who transforms flour and water into a fragrant work of art. When you visit a quality pizzeria, behind the goodness of pizza there is often a careful choice of yeast.

Brewer's Yeast or Natural Yeast?

The first decision you need to make is between brewer's yeast and natural yeast. Both have their merits, but it is important to understand the differences. Brewer's yeast is fast and reliable, perfect for those who want a pizza ready in a relatively short time. On the other side, natural yeast takes longer but gives a pizza with a unique complexity of flavours.

Imagine enjoying a pizza with naturally leavened dough, which speaks of tradition and love for detail. It is an experience that is worth the patience required in preparing the dough.

The Magic of Cooking Pizza

In addition to the choice of yeast, cooking the pizza plays a fundamental role. A perfect pizza requires uniform cooking, with a golden crust and deliciously melted cheese. Choosing the right yeast is just the first step, but cooking is its celebration.

In quality pizzerias, the cooking process is secret and rigorous. From oven temperatures to cooking duration, every detail is designed to guarantee a pizza that conquers the palate. If you want to recreate this magic at home, you need to know your oven and experiment until you reach perfection.

Exploring the World of Pizza: Our Pizza Chef Courses

And if all this has inspired you to become true pizza masters, then you can't miss the opportunity to sign up to us courses pizzaiolo! In our Silvio Cicchi pizza school, you will learn the secrets of dough, cooking techniques and everything you need to know to transform yourself into true pizza artists.

Our courses are designed for everyone, from beginners to more experienced enthusiasts. We share our passion for pizza and accompany you on a journey that will make you love this extraordinary dish even more.

Conclusion: The work behind every plate of pizza

In conclusion, choosing the right yeast is just one of the elements that make up the picture of the perfect pizza. From the preparation of the dough to the cooking, each phase requires attention and dedication. And if you are fascinated by this world, don't hesitate to sign up for our pizza chef courses.

I hope this journey into the heart of pizza has inspired you. Next time you enjoy a slice of pizza, appreciate the work and passion behind it. Bon Appetite!

Ciao

Silvio Cicchi

Visit and subscribe to my youtube channel with more than 300 Video recipes of pizza

Dough Do Not Yeast What Causes. From my site www.silviocicchi.com every day I receive dozens and dozens of emails with as many questions on different topics about pizza. I suggest for pizza lovers to save my site among your favorite sites.

Summer has now come to an end, the temperatures have dropped all of a sudden and you know which is the most frequently asked question? Help mine dough does not rise. Where am I wrong? What are the causes?

When cold, the dough does not rise

On this side of the monitor of my PC it is often not easy to identify the cause. The first question I ask is: You remembered to put yeast in your dough?

Often the problem is solved already by answering this question. Many forget to add yeast to the dough. You are surprised?

Dough Do Not Yeast What Causes

If you are using sourdough, then you will need to wait a long time for it to rise, the mother yeast is slow, very slow, very slow. Next time use the classic brewer's yeast for bread making.

Another cause of non-leavening could be that the salt and yeast they ended up in direct contact with each other. You will already know for sure that the salt "kills" the yeast.

Leavening temperature

The leavening speed of the dough is controlled by the room temperature and humidity. If you let it rise in a cold room, the dough may not rise at all.

A very useful suggestion: Subscribe to one of our Professional workshops that we organize weekly in the Our school pizza. You will find all the information here.

Greetings

I'll meet you in a few days for other useful information on the world of pizza. Visit my YouTube channel, you will find hundreds of video recipes for pizza (over 300), subscribe.

Ciao

Silvio Cicchi

Use the Yeast in an alternative way at home. Today we see some alternative ways to use brewer's yeast in our home. When we think of the yeast, immediately imagine bread, pizza and savory pies, but our yeast can be used in other alternative ways.

It is available in the supermarket in the dry version in sachets, or in the classic fresh loaves. If you notice that it is approaching its deadline, I suggest you use it in these alternative ways.

Alternative uses of brewer's yeast

It is a fantastic fertilizer when used to fertilize our seedlings. Just dilute a teaspoon of yeast in a container with three liters of water and we can use it to fertilize our plants.

Brewer's yeast is also a detoxifier for our body. Cleanse the liver, stimulates hair growth, it is also used to fight pimples and acne.

Use the Yeast in an alternative way at home

Have you ever used yeast to remove stains from clothes? It is really great. Perfect for solving the problem of yellowed garments, pour a little’ of yeast in a basin, mix it with water and leave your clothes to soak overnight, then rinse them well.

One last tip. If your washing machine smells bad or smells like mold, do a wash with a sachet of yeast and a little’ of vinegar and everything will scent again.

Conclusions on brewer's yeast.

Given the many uses we can do with yeast, it's worth buying a stock to never miss it.

Brewer's yeast is also used for winemaking and for the production of beers.

Greetings

Appointment in a few days for more news about pizza.

Greetings

Silvio Cicchi

Pizza How Much Yeast to Put in Summer. Ugh, how hot it is in these days of midsummer. The thermometer never drops below 35 degrees, not even at night.

Trouble begins for those who prepare pizza at home, it is really difficult to control the dough, it takes very little, un po’ delay in preparation and it happens that the balls swell rapidly until they become acidic.

Check the dough with excessive heat

I remember that a few years ago I made a dough of 200 pizzas with approx 3 grams of yeast. And, just so, be careful to put very little yeast.

Pizza How Much Yeast to Put in Summer

How many grams? Never overdo it, add about one gram of yeast for every kilo of flour to the dough.

All these things, all these tricks are learned during the development of our "Professional Practical Courses" to become pizza chefs. All information about our courses at this link.

Conclusions on yeast

There are tons of interesting readings on our site about yeast. I invite you to read the following articles: Fresh brewer's yeast conversion table, dry, sourdough. Pizza and yeast the right doses. The gluten pizza. The yeast for the pizza. Difference between the various types of yeast.

On our youtube channel they are available further 300 pizza recipes. Subscribe to our channel, click on the link below.

Ciao

Silvio Cicchi

How to Freeze Brewer's Yeast. Fresh yeast is widely used in kitchens all over the world, in bakeries, in pizzerias and at home. Do you remember that after the first lockdown (March 2020) has disappeared from the shelves of all supermarkets? And, just so, the smart ones bought it and froze it so as not to be without it.

As I have well explained to you in my previous article, it is possible to freeze the brewer's yeast fresh avoiding to let it expire in the refrigerator, since it has a very short shelf life.

How to Freeze Brewer's Yeast

Let's see today how to freeze fresh brewer's yeast avoiding unnecessary waste. Depending on the amount of dough you usually prepare, divide the yeast dough into smaller parts. The yeast stick usually weighs 25 grams, I usually divide it into 4 depart from 6 grams.

It is very important that the yeast is hermetically sealed before putting it in the freezer, preventing it from taking in air. Use cling film, the aluminum roll or your own wrapping paper.

How to use it

To defrost the brewer's yeast, just take it out of the freezer a few hours in advance, once thawed it may be softer than usual but don't worry, this will not affect the quality of the product.

Another method to quickly thaw it is to put it in a glass of warm water 30 degrees around, no longer hot. Many also add a teaspoon of sugar to activate leavening, but it is not essential.

The deadline

We know very well that beer yeast stored in the refrigerator follows its own expiration date which is usually short. But in the freezer? In the freezer, our brewer's yeast can last more than three months, but I always suggest you check before use that no mold has formed or that its color is perfect.

During our practical courses to become a pizza chef that we carry out weekly in our Italian pizza school, we make extensive use of fresh brewer's yeast or instead we use mother yeast. If you wish to have more information about our professional practical courses follow this link.

Conclusions

For the less fortunate who do not have the time or resources to attend one of our professional courses, I remember that here on my site there is a Fantastic Online Pizza Maker Course that you can follow comfortably from the sofa of your home. You can download it on your mobile or PC and follow it during your free time. All information at this link.

If you often work with brewer's yeast in your home or business, for sure you will love my latest book of fantastic recipes which is called: NOT ONLY PIZZA. All information about the book at this link.

Greetings

Before saying goodbye, I invite you to pay a visit to my youtube channel, You will 300 Video recipes of pizza. subscribe.

Ciao

Silvio Cicchi

Updated the 29 April 2022

How to make the dough leaven quickly. With the arrival of the cold season, one of the biggest problems that haunt all those who have to do with bread-making seems to be that of leavening.

Let's make one thing clear. Leavening in summer is very different from leavening in the cold season. If you are among those who have problems with leavening in winter, this article is just the thing for you.

How to make the dough leaven quickly

Leavening is a very delicate phase of bread making. Without the right precautions, we risk compromising all our work.

For a perfect leavening our dough should be left at a temperature that can vary between 20 e i 28 degrees. Covered, always covered with the classic airtight lid or with a dry cloth.

Where to leave the dough for leavening

Grandma's trick. The grandmother let it rise in the unlit oven. He added a saucepan of boiling water and closed the oven door.

This stratagem is the most used by housewives, the pan of hot water heats the oven sufficiently creating a humid environment that will facilitate the leavening process.

Other useful tips

 As I described at the beginning, the hot season gives exceptional results compared to the cold season, for this another useful suggestion could be to leave your dough in the hottest room in the house.

But how does the baker? I don't know if you've ever been to a bakery or a pizzeria's workshop. The temperature you will find is very high, always around 30 degrees. It's always summer, if you notice, the baker or pizza chef always works short-sleeved.

Create a warm room

Be very careful not to create sudden changes in temperature, this would seriously compromise the leavening.

What kind of yeast do you use? As you well know, yeast also plays an important part in the leavening process. The mother yeast that is beautiful and good, sometimes it does not have the necessary strength to make the dough rise perfectly.

Always add a pinch of good old brewer's yeast, it can be very useful especially during the cold season.

Latest tips

On Amazon you can get some great leavening kits at reasonable prices. Here is one:

LEAVENING KIT

As I repeat in every article, if you are a lover of pizza and bread, you just have to sign up for one of our professional practical courses to become pizza chefs. You will find all the information about ours weekly courses at this link.

For the less fortunate who do not have the time or resources to come to our school, I remember that here on our site there is a fantastic “Online Pizzaiolo Course” available for everyone that you can follow from the comfort of your home. You will find it at this link.

Before saying goodbye, I remind you that it is already possible to download my latest recipe book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You can find it here.

See you soon

Silvio Cicchi

How To Make Yeast At Home. Every time I decide to make bread or pizza at home, I realize that I don't have any yeast available. Who knows how many times it has happened to you too.

Today we will see how to prepare yeast at home to always have it available and in large quantities.

How To Make Yeast At Home

We will prepare it as that gentleman did many years ago, who has not heard of the multiplication of bread and fish?

Let's prepare the ingredients: For the success of this "Miracle" we will need:

25 grams of water

25 grams of fresh yeast (8 grams of the dry one)

50 grams of flour zero.

The Preparation Of The Yeast

Heat the water with a saucepan a 28/30 degrees, not more, because it would kill the yeast. Once heated, dissolve the yeast cube in it and stir until it has dissolved completely.

At this point, add the water and yeast a little at a time i 50 grams of flour by kneading it with your hands or a spatula.

What to do now

After forming a ball with the mixture obtained, place it in a plastic container with an airtight cap and place it in the refrigerator to 3 days.

After i 3 days resume the dough, take it out of the container and make a sausage. Cut it into many pieces from 12 about grams and place them in freezer.

Ready and Always Available Yeast

Your cubes from 12 grams will be "Pure Yeast" that you can use whenever you need it.

To stay up to date on our recipes, follow my website. To consult the 300 video pizza recipes prepared by the students of our pizza school visit my youtube channel

Conclusions

If you want more information about our school of pizza chefs and our professional practical courses to become a pizza chef, follow this link.

Here you will find the calendar of the next courses scheduled in our pizza school.

If you haven't already, it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. All information here.

See you soon

Silvio Cicchi

What To Do If The Dough Does Not Yeast. It is certainly not the first time this has happened, on the contrary, one of the frequently asked questions I am asked is: Because my dough does not rise.

It is clear that we have made some mistakes. The causes can be manifold, let's see how to solve the problem of the dough that does not rise together.

What To Do If The Dough Does Not Yeast

Pizzas, savory pies, focaccia and sweets have leavening in common. Let's see what to do when the dough does not rise.

Flour. Each type of flour has different rising times, The "wholemeal" flours rise very little, very slowly and sometimes they don't rise at all. Never use dough made exclusively with wholemeal flours, always mix them with weaker zero-type flours.

What to do if the dough does not rise

The salt: Salt is one of the fundamental ingredients for the preparation of a good dough. In addition to taste, it provides our dough with the right elasticity. Too much salt kills the yeast, this explains why salt should never be mixed with yeast but must always be added at the end of the dough.

The yeast: it is the basis of everything, always check the quantity and expiry date, especially if you are using fresh brewer's yeast which is a product that spoils easily.

Let's see the possible other causes

The temperature: Water directly affects leavening, always uses at room temperature. If it is irremediably cold it would block your leavening, if it is too hot it will kill the yeast bacteria. Always keep your dough away from drafts, cover it with a dry cloth.

The dexterity: You have used too much flour and the dough is too hard? This is also one of the common causes that prevent our dough from rising.

So what to do

If you have followed all my advice and the dough still does not rise, you can use the old grandmother's method: put it in your home oven turned off but with the light on, also add a saucepan of boiling water and close the door. After half an hour, check if it is rising.

Se neanche questo suggerimento funziona…ahimè vi siete dimenticati di aggiungere il lievito 🙂 quindi prendete un bicchiere di acqua tiepida scioglieteci dentro la dose di lievito suggerita dalla vostra ricetta, once melted, add it to the dough that does not rise. If the dough becomes too soft, add a small amount of flour and place it again to rise.

Conclusion

These things often happen to you? Sign up for one of our professional practical courses that we run weekly in our school. For more information about our courses click here.

Alternatively, for those who do not have the time or resources to come to our school, I suggest a fantastic "Pizzaiolo Online Course”Available here on our site. You can download it comfortably on your PC or mobile phone and follow it from the sofa at home during your free time. You'll find it here.

Before leaving I remember it is already possible to download my latest book is called: NOT ONLY PIZZA that you find at this link.

See you soon

Silvio Cicchi

USB PIZZA