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Instant Pizza Crust Yeast

  • Gio Dec 17, 2009 05:39 AM
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Has anyone used this new product from Fleischmann?

http://foodpluspolitics.com/2009/12/1...

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  1. No but it looks worth a try. I wonder what the "dough relaxer" is. Personally, I enjoy a glass of "cook relaxer" while waiting for the dough to rise but when time is short, this might be nice.

    5 Replies
    1. re: tcamp

      HAH I agree about the "cook relaxer." The best I can tell from various Google links is that a dough relaxer works to make the dough easier to handle. For example, when you use dough relaxer in pizza dough the dough is easier to push to the edges of the pan without springing back. I've baked for years, both breads and sweets, and never heard of a dough relaxer but I think commercial bakers have been using it.

      1. re: Gio

        Dough relaxers have been around for quite some time. Shirley Corriher talks about them in Cookwise (1997) and has bread recipes where she adds ground vitamin c tablets.

        As far as 'instant' pizza crust goes... I guess if one is pressed for time, it's probably better than frozen or chain pizza, but the flavor one achieves from proofing is quite dramatic, especially if the dough is refrigerated overnight.

        1. re: scott123

          Thanks for responding, scott123. Point well taken about being pressed for time.

          Somewhat OT: I did a search to find out if other threads were available regarding instant yeast and none showed up. Now I see a bunch of them below. Sorry for the repetition!

          1. re: Gio

            Instant yeast has been discussed many times, but, from what I can tell, this is the first thread discussing instant 'pizza crust' yeast.

      2. re: tcamp

        Perhaps it contains milk powder. There used to be a product called Lora Brody Dough Relaxer, with nonfat dry milk to make dough easy to roll out.