Yeast

Yeast is the engine of fermentation. It creates gas for lift, helps develop aroma, and makes dough feel alive under your hands.

Choose for reliability

Instant yeast is easy to use because it can be mixed directly into flour and stores well. Active dry yeast works too, but it is often rehydrated first. Fresh yeast is traditional in many pizzerias, but it has a shorter shelf life and needs more careful handling.

Natural leavening adds another layer of flavor and acidity, but it also requires a mature starter and more scheduling discipline.

Amount controls timing

The right yeast amount depends on temperature and time. A same-day dough needs more yeast than a long cold fermentation. When dough overproofs, the fix is usually less yeast, less warmth, or less time.

Yeast choice matters, but timing matters more.