Which Type of Yeast to Use

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cajunb99:
I've been making 'same day' pizza dough for a while, however, I heard that a slow, overnight ??? rise in the fridge develops better flavor in the crust. The problem I have is whether to use compressed yeast or active dry yeast. I ask this because I had looked at a website last year that seemed geared toward instructing all phases of pizza making, (ie, dough mixing, sauce-making, etc) for those in the pizza business. Unfortunately, I can't recall the website, however, it was a very long and technical guide. They even went into the various grades of concentrated tomatoes, both crushed and pureed, that are shipped to pizza parlors in #10 cans.
I do remember in their discussion on the various types of yeast available for the pizza-maker's use, that instant yeast was not recommended for long, cold fermentation. Also, that fresh cake yeast should be the only type of yeast to be used if cold water (30 - 40 degree range) is to be used in the initial mixing of water and flour. What I can't seem to recall is which of the two (active dry or compressed) can safely withstand the cold temperatures of an overnight slow-rise in the refrigerator. They definitely stipulated against using instant yeast for this type of rise.
Anyone out there who would know more about this? 

xaipete:
All I use is SAF Red instant yeast, and all the doughs I make, including tons of pizza, are fermented overnight in the refrigerator.

--Pamela

Mare:
I think the main site for pizza pros is:

http://www.pmq.com/

It's often quite technical, and unless you have a professional mixer and oven, their advice may not be suitable.   Pizza Today has some good info, too:

http://www.pizzatoday.com/

A better site for home pizza makers is:

http://www.pizzamaking.com/forum/

They'll help you find the dough formula best suited to your taste and your oven.  BTW, they almost always recommend instant dry yeast.

Mare

AnnieMacD:
Just to confuse you even more, I always use either fresh yeast or no commercial yeast at all , ie. sourdough pizza.  I have never heard of any problems with any of the three yeasts - fresh, active dry or instant -  being refrigerated.  I think any will work for you and, yes, the flavour definitely improves with an overnight fermentation.  Why don't you try sourdough?  There is an excellent recipe in Peter's book American Pie.

BTW If a recipe calls for fresh yeast, then you need to adjust the recipe by WEIGHT as follows:
Fresh Yeast - 100%
Active Dry Yeast - 40%
Instant - 33%

So, if you recipe asks for 10grams fresh yeast, you will only need 4 g if you are using active dry yeast or 3.3g instant.

Annie

nolan:
I use Fleischman's instant yeast, because it's what's readily available here.

I do have a small amount of active yeast in the fridge, but about the only time I use it is when a recipe insists on it.

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