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Oct 31, 2008 02:18 PM

Rapid Rise Yeast-pizza dough

Anyone able to help. I picked up the rapid rise instead of regular and am so confused by it- I don't know why. I just want to make a pizza dough using my stand mixer and bread flour-Anyone have any input on this subject or perhaps a recipe?

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  1. If I recall, rapid yeast is not proofed in warm water (110ºf) and oil when making pizza dough. The mixing is called ‘the straight method’, just add the yeast to your dry ingredients, then heat up your liquid to 110-130ºf and add it to your dry, the warmer the liquid the faster the rise (body temp is around 98ºf). Mix and then knead as you would normally. Allow the dough to almost double in size once and then you are good to go. Roll out and dress the dough, place on pizza stone and in 5-10 minutes your pizza is done.

    Personally I prefer a slower rise, in fact I would make pizza dough one day and allow it to rise in the fridge for one or two days. You may need to punch down the down once or twice, depending on the amount of yeast and how cold your fridge is (there is a thermometer in the fridge?). That way you create some flavour in the dough and also, those fine little bubbles in the dough. Of course you need the time and space in the fridge.

    1. I made the same mistake once and found that adding rapid rise yeast to the flour and using cold water gave roughly the same rise time as hydrating regular instant yeast in warm water.

      It's the same species of yeast (the way they prepare rapid rise makes the yeasties wake up faster), so another thing you can do is simply reduce the amount you use. I read something online about how much but can't recall exactly. Try half as much as the recipe calls for and add to the water, not the flour.

      3 Replies
      1. re: Zeldog

        Good point Zeldog, you need to reduce the amount of rapid yeast by 25%. It’s been some time since I used rapid yeast. I also purchased it by mistake once some time ago.

        1. re: Pastryrocks

          Thanks, Pastryrocks! I think I've learned my lesson to use the regular yeast now. .....I mean if I'm going through the trouble to make the dough,what's an extra 45 minutes. :)

          1. re: mmuch

            If you are using the packages of yeast, they are correctly sized for the same effects as regular yeast. If I remember correctly, a package of regular yeast is 2 and 1/2 teaspoons and a rapid rise is 1 and 3/4 teaspoons.

      2. my quick pizza daough recipe:

        1 packet yeast
        1 tsp sugar
        1 cup of water
        1 cup bread flour
        1 1/2 cup all purpose flour
        2 T olive oil
        1 T salt
        1 T dried herbs.

        1). Put yeast and sugar in bowl. Heat water to about 110 degrees. Add to yeast and proof for 10 minutes.
        2). Mix in remaining ingrediants. Knead until everything is combines and dough is smooth.
        3). Cover and let rise. At least 30 minutes.

        Bake at 450 for 15 minutes (or longer depending on how thick you roll your dough).

        I usually make two thin crust pizzas with this recipe. Ive used the rapid rise with this recipe and had no problems :)