Instant yeast is undoubtedly the easiest type of yeast to bake with. Also known as fast-rising, rapid rise, quick rise and bread machine yeast, instant yeast is slightly different from active dry yeast. Because instant yeast granules are much smaller than active yeast, they absorb water quicker. As a result, the yeast cells begin the fermentation process faster and enhance the bread rise in just minutes. Additionally, instant yeast can be added directly to dry ingredients without proofing or rehydrating. Unfortunately, this convenience comes with a price tag, as instant yeast is usually more expensive than active dry yeast.
Instant yeast is also more enduring than active dry yeast and won't die off as quickly. Because instant yeast is added directly to the dry ingredients of the recipe, those same ingredients absorb some of the heat when water is applied. This being so, instant yeast can withstand water temperatures of 120F to 130F without risk of damage. That being said, if the yeast you are using is old or past its expiration date, you might want to proof the yeast before using. To do this, use some warm liquid and proof instant yeast just as you would active dry yeast.
To proof fresh yeast, begin by crumbling it into warm water with a bit of sugar and stir to dissolve. After ten minutes, the mixture should start to build foam if active.
It's no secret that crust can make or break a pizza recipe. Without a sturdy crust to add all of your favorite toppings to, you'll be left with a gooey mess. Luckily, making a great pizza crust is easy with the help of a bit of active dry yeast. As the yeast ferments, it will build a light and bubbly crust, fit to hold everything from pepperoni to pineapple. What's more, by following this Gluten Free All Purpose Pizza Crust recipe, you can create a pizza that even those with celiac disease can enjoy. Make a batch of this pizza dough for your next movie night in, or deliver a great-tasting dinner to family and friends.
