Pizza yeast: Which to choose between brewer's yeast, Mother and dry?
Yeast

Pizza yeast: Which to choose between brewer's yeast, Mother and dry?

Pizza yeast: Which to choose between brewer's yeast, Mother and dry?

In the world of Pizza preparation, The choice of the right yeast can make the difference between a mediocre pizza and a master pizza. Whether you are an aspiring pizza chef or a cooking enthusiast, Understanding the characteristics of the different types of yeast is fundamental. In this article, the school pizza Silvio Cicchi guides you to discover the differences between brewer's yeast, sourdough and dry yeast, With practical suggestions and useful tips for those who want to really learn to make pizza as a professional.

The secrets of yeast: The heart of perfect pizza

Any self -respecting dough starts from a well -chosen yeast. Yeast is a living organism (or dried) which activates the fermentation of the dough, releasing carbon dioxide and creating that soft and alveolated consistency that we love in pizza.

Who frequent ours courses for pizza knows it well: There is no "best" yeast ever, But there is the right yeast for every type of pizza and for each pizza chef.

Beer yeast: Tradition and speed

What is brewer's yeast?

The brewer's yeast it is the best known, used both in fresh and dry form. It is composed of such microorganisms Saccharomyces cerevisiae, which guarantee rapid and predictable leavening.

Benefits

  • Ideal for those who have little time: leavening from 2 a 6 hours.

  • Perfect for classic pizzas and soft doughs.

  • Easy to dose and find.

When to use it?

If you want a traditional Neapolitan pizza and you have no days to dedicate to maturation, Brewer's yeast is the ideal choice. During our courses at the School Pizza, Let's teach how to balance times, hydration and temperature to make the most of its potential.

Mother Yeast: For craft lovers

What is mother yeast?

Also known as acid pasta, It is a natural yeast obtained from the spontaneous fermentation of water and flour. It is alive, It must be nourished regularly and is the symbol of artisanal bakery.

Benefits

  • Give unique and complex perfumes to pizza.

  • Increases the digestibility of the dough.

  • Longer conservation of the finished dough.

When to use it?

Perfect for those who love slowness and authenticity. The Pizza preparation With mother yeast requires patience and skills, But the result is extraordinary. in our courses for pizza, We dedicate specific lessons to the management of the mother yeast and its correct nutrition.

Dry yeast: Practicality and long conservation

What is dry yeast?

It is simply dehydrated brewer's yeast. Has a longer duration (up to two years) And it is perfect for those who work in environments where conservation is a problem.

Benefits

  • Long duration without refrigerator.

  • Easy dosage (It serves about a third compared to fresh yeast).

  • Fast activation if well rehydrated.

When to use it?

Ideal in professional environments or for those who want to keep an always ready stock. During our courses, We also teach how to activate it correctly to obtain optimal fermentation.

Comparative table of yeasts

Type of yeast Rising time Finale taste Difficulties of use term
Beer yeast 2-6 hours Neutral Facile 2 weeks (fresco)
Mother Yeast 24-72 hours Intense, aromatic Alta Potentially infinite
Dry yeast 4-8 hours Neutral Facile Until 2 age

How to choose the right yeast?

It depends on your goal:

  • You want a quick but good pizza? Brewer's yeast.

  • Look for a unique and authentic flavor? sourdough.

  • You need practicality and long conservation? Dry yeast.

During our courses in the school pizza, Each student experiences doughs with different types of yeast, per comprenderne a fondo la resa e i benefici.

Consigli pratici dalla Scuola della Pizza

  • Non abusare di lievito: meno è meglio, se il tempo lo consente.

  • Temperatura ideale: intorno ai 24-26°C per una lievitazione ottimale.

  • hydration: più acqua nell’impasto = più tempo di maturazione.

  • Prova e assaggia: solo così scoprirai quale lievito si adatta al tuo stile.

Vuoi imparare davvero a fare la pizza?

Scegliere il lievito giusto è solo uno dei segreti per diventare un pizzaiolo professionista. Alla nostra School Pizza, we organize courses for pizza settimanali che ti insegnano tutti i passaggi della Pizza preparation, dall’impasto alla cottura.

👉 Iscriviti oggi stesso ai nostri corsi professionali! Scopri il piacere di creare la tua pizza perfetta e trasforma la tua passione in una professione.

Greetings from Silvio Cicchi