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Jul 2, 2010 06:56 PM

Fleischmann's Pizza Crust Yeast, anyone try it yet?

Just saw this, and picked it up, but somewhat leary. No proofing, no rising, just make the dough and go.

Just not used to no proffing, rising or resting when making dough.

Would love that it saves all that time, but just how good is it. Although I did see that it was posted on Ciao Italia's website. Have not seen it on one of her shows, so maybe next spring when her new shows hit PBS. I generaly trust her.

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  1. I h ave not seen this product in my supermarket, but the Fleischmann's website states you can sub their Rapid Rise yeast for this yeast, and that this particular product has dough relaxer as an additional ingredient. So, instant yeast + dough relaxer creates a product you don't have to proof. Great, but I think the trade off of the half hour to hour proofing time saved will result in the sacrifice of dough flavor.

    Try it and let us know.

    1. I hadn’t heard of this product before I read your post, but I was instantly intrigued. I usually let my pizza dough rise at least overnight in the fridge, but there are times when my grandsons decide they want pizza RIGHT NOW and I haven’t been all that happy with any make-and-go doughs I’ve tried so far.

      Anyway, Googled around to see what this was all about. According to the Fleichmann’s Web site, the pizza-dough yeast is essentially rapid-rise yeast with dough relaxers added to it. Dough relaxers will make the pizza dough easier to stretch so you don’t have to set it aside for a while in order to relax the dough. Relaxers will also make the dough rise quickly, but for a short period of time, as soon as it hits the heat.

      I doubt it could have as much flavor as my slow-rise dough, but I think it sounds intriguing. I wasn’t planning on making pizza any time soon, but I do have some sauce and cheese in the freezer. I’ll see if my local markets carry it.

      2 Replies
      1. re: JoanN

        If you are able to find it and try it out, let us know what you think.

        1. re: JoanN

          My friend was talking about using it. She likes it but she also makes her pizzas on a cookie sheet so isn't that picky about pizza. It sounds like it would be good for anyone who doesn't care about the crust as much. I know people who are much more about the toppings than the crust.

        2. Well the birds are happy. I made two pizzas, one last night, but it was close to 11:00pm, and maybe I just should have waited. Popped it into the oven on parchment and onto the stone. I to run to the basement to do something and it took longer than I had thought.

          It was in the oven about a total of 18 minutes and was pretty charred, I tried just a bit, but it was so not good at all. Full blame on that one one me, more ticked at the waste of the sauce and cheese.

          So just to see how would be done right I tried again today. I do like a thin crust, and I only add sauce and cheese, and not too much cheese, but a good amount.

          So disappointed with the crust. I left it in about 9 minutes, and it sure looked and smelled great, cheese was just getting to that golden color, bubbling and as took it out saw a few of those dough puffs here and there. Which normally I find that to mean a good crust, I think its when the yeast is doing its thing.

          However, I wanted to make two smaller ones, so I left half the dough out covered so it should be fine out for 8-9 minutes. The one that looked so great, had no taste save for the sauce and cheese. The crust was just blah, just for a test I pulled a piece of the crust that had no suace or cheese, hoping that just maybe a smidge better, nope nothing. So the second piece went into the oven with nothing on it, I'll feed that to the birds in the morning.

          I don't think it had anything to do with the toppings either.

          It almost tasted like a bland cracker crust, I did roll it thin, no thinner than I usually do, and I certainly added the salt and maybe just a bit extra.

          The dough I had saved, all I did was pat it out and put it in the oven for the birds tomorrow. No way was I wasting any more sauce and cheese.

          I'll go back to using my old recipe. I've been mostly using Wollfgang's, which I find quite good.

          Usually when I have a pizza crave, I'll make the dough and have it the next day. I have one place in the next town that we'll do take out from on occassion and I now have a restaurant that we like, I only order their pizza.

          I was hoping this might fill in the "I want it now" for me when I don't want to have to wait to go for the pickup or all the way to the restaurant, neither are all that close. From start to finish it took not more than 20minutes, as long as you don't mind grating the cheese before you start so it is ready. I also used the food prossesor, as I always do when making pizza dough, and so there is also very little kneeding, that never has been an issue before.

          I do like pizza crust and almost never leave any uneaten, but this recipe just didn't do it for me.

          Hope others that may try it have better results, but I don't think I'll be buying it again. I can't think of anything I did wrong, water was nott too hot or too cool. I do think it has more to do with the no rise.

          1. I keep slow rise pizza dough in the freezer, already portioned which solves the "I want pizza tonight" problem. Doesn't, however, solve the "I want pizza in half an hour" dilemma since you do need to let the dough thaw and come to room temperature.

            1 Reply
            1. re: smtucker

              That's what I'm going to start doing again. I like the recipe I've been using for the 5 years ago, when my go to pizza place closed. And until thetwo new places opened up a couple of years ago, I had no good choice, but to make my own. I do hate heating up the big oven this time of year, but we do have the AC on and the thermostat is pretty far away, but still I use my microwave convection oven for most other baking, but the stone just dosen't work in there, its too small and I don't think it keeps constant heat when it at its highest temp which is 450º.

              I do try and stop by one of my favorite restaurants that serve a great pizza, a couple times a month, especially if I'm out by myself running errands and I'm near there, I'll stop in, that usually keeps me happy.

              I could eat pizza every day, it has to be good. The only frozen pizza I can tolerate, is one from Trader Joe's and just discovered Dr Orteker or something like that, never are as good as fresh made, but far better than any other I've ever found

            2. I've seen this stuff in the supermarket and may try it one day out of curiosity, but having worked in a pizzeria I can say with certainty that a dough that has been made at least a day ahead of time is always infinitely better than any quickie dough can be. I know because when we'd run out of the well risen/fermented dough and have to use 'same day' dough, the texture of the crust was just all wrong and the pizza was NEVER as good. There would even be "what the heck happened?" calls sometimes from regular customers.

              To me, a god crust is just as important to a good pizza as any topping you might put on it. Just as bread machine loaves made on the quick cycle are rarely anything even close to flavorful and distinctive bread, a proper pizza dough needs time.
              There's just some things that you can't rush.

              4 Replies
              1. re: The Professor

                Yes, you're right, I do think that was it, to quick. The crust had no body, no texture and no chew, needless to say therefore no taste.

                If by chance you do try it please post your thoughts, I don't doubt you'll not be happy. I should have realized it just wasn't going to cut it.

                Next time I'm at may favorite place I'll but some dough and freeze it to have on hand. Also have to start making my own again and freezing what I don't use on any particular night. I'm usually cooking pizza just for me as the hub isn't so much a pizza lover as I am, no kids either.

                It was only $1.99 for the pack, so that doesn't bother my wasting it was more the waste of cheese, but try and learn.

                1. re: hummingbird

                  Thanks for the experiment. I'm suspecting that the lack of time for flavors to develop is the missing ingredient.

                  I was curious about what dough relaxors in this new yeast are. After looking at a few web sites, I've learned that they are something that weakens the gluten strands so the dough doesn't spring back when you try to roll it out. Ingredients in one commercial dough relaxer are:
                  Buttermilk Powder,
                  Diastatic Malt Powder,
                  Cream of Tartar,
                  Ascorbic Acid,
                  Baking Powder

                  There are some recipes for homemade dough relaxers on the web.

                  Anyway, it seems like you miss out on flavor when the dough comes together too fast.

                  1. re: hummingbird

                    It was my feeling that these were the results that you were going to sadly get with this product. As The Professor wrote, "There's just some things that you can't rush." You could probably use a rolled out biscuit crust recipe and get more flavor (I'm not suggesting doing that.) Fleishmann's Yeast should know better. Anyway, thanks for trying it and letting us know.

                    Hears to your future of great tasting pizza crusts.

                    1. re: bushwickgirl

                      That's exactly why I haven't tried it. One of the major tenets of bread baking is long, slow rise and this completely contradicts it.