Though pizza is of Italian origin, it’s a type of food savored by many all around the world. But many pizza lovers don’t know how to make one. You may think making pizza would be stressful and time-consuming, but this article will teach you how to make pizza dough with rapid rise yeast in the comfort of your home.
What Is Rapid Rise Yeast?
Rapid rise yeast, also known as instant yeast, is an improved version of the traditional (dry active) yeast. It has smaller granules, dissolves faster, and does not need to be stimulated with lukewarm water. Instant yeast also, does not require proofing and can be tossed immediately into other dry ingredients.
If you are using the rapid rise yeast, you don’t have to wait for the usual rising time.
Instant yeast rises quicker (15 minutes) than the regular yeast rising time! This means that you can sometimes skip the rising stage of the dough and move straight to shaping it after kneading. However, this depends on how crispy you want your crust to appear. Whether you use the rapid rise yeast or the traditional dry active yeast for your pizza, the taste remains unchanged.
Now, let’s get on to what we need to get started.
Making homemade pizza is quite easy. This article will help you from start to finish, but this video will help you dot your “I’s” and cross your “T’s”
Equipment You’ll Be Needing
What are the equipment needed to make pizza dough with rapid rise yeast?
1. Pizza Oven
2. Pizza Peel
5. Rolling Pin
7. Kitchen Scale
Although this could be termed homemade pizza, you still need some professional equipment to get by it. Nevertheless, you shouldn’t be worried about where to buy them because you can buy from local giftshop or online stores.
This could be either gas, electric element, or wood-fired oven. In the wake of modernization, many homes no longer rely on the traditional wood-fired oven but go for the gas and electric element ovens. If you’re baking for sale, you’ll need a commercial oven.
This can be either wooden or metal. It’s a shovel-like tool used to move the pizza crust to and from the oven.
The spatula will be used to mix and splatter the sauce. It’s flexible, broad, and flat in shape. And just like the peel, it can come in metal, wooden, or even plastic form.
This tool is an iron blade with a handle that is either curved or circular. It serves as a knife, but neatly slices your pizza.
The rolling pin will be used to knead the pizza dough into a circular shape before it goes in for baking.
This electrical appliance will be used to mix your ingredients into the dough. Although some people still knead with their hands, this method is outdated. You need something stress-free, time-saving, and gives a consistent finish. These are the essence of the mixer.
The kitchen scale is used to measure the weight of your ingredients and food. It comes in the spring and balance model. The balance model is highly recommended because it gives a more accurate reading.
Ingredients and Measurement
The ingredients you need for this pizza will cover for your dough, sauce, and topping.
What Are The Ingredients Needed for Your Dough?
The ingredients you need for your dough are:
1. Three to Four cups of all-purpose flour
3. A three-quatre teaspoon of rapid rise yeast (0.5 grams)
4. Two cups of warm water – 110 to 130 degrees Fahrenheit (500ml)
5. A three-quatre teaspoon of salt
6. Two teaspoons of sugar
7. Two tablespoons of Vegetable or Olive oil
What Are The Ingredients Needed for Your Pizza Sauce?
The ingredients needed for pizza sauce are:
1. Quatre cup of tomato sauce (this is for one full round of pizza)
2. Powdered garlic (Not everyone like garlic, so, this is optional)
3. Shredded Parmigiano Reggiano
4. A Speck of Salt
What Are The Ingredients for the Toppings of Your Pizza?
The ingredients needed for toppings are:
2. Vegan cheese
3. One ball of Red onion
4. Three Cherry tomatoes
5. Some leaves of Basil
6. A sprinkle of Olive oil (this too is optional)
Instructions on How to Make Pizza Dough with Rapid Rise Yeast
First of all, we need to mix our dough, prepare the sauce, bake, and then add the toppings. It will take roughly two hours. Twenty-five minutes prep time, twenty to forty minutes rise time, and lastly, twenty to thirty minutes baking time.
Guide on How to Mix the Dough
How do you mix your pizza dough for baking?
To mix your pizza dough for baking do the following:
1. Stir the olive oil and lukewarm water in a standard mixer.
2. Add ¾ salt and two teaspoons of sugar into the mixture, and allow to dissolve.
3. Add several spoonsful of your all-purpose flour into the mixer gradually, mixing on low, before adding the yeast. Keep on adding spoonsful of flour into the mixture, until it’s finely mixed into a soft dough. This could take about ten minutes.
4. When the dough is elastic but non-sticky, cut your dough into two balls. Wiggle the dough onto a lightly floured surface to smoothen the bottom, and allow to rest for about ten minutes.
5. Oil your pizza pan or container slightly, and dust with cornmeal. Put the dough balls to fit into the pan, leaving enough space around it, to accommodate the dough when it rises. Lightly oil the dough so it doesn’t dry out, and cover with clingfilm. Allow it to rise for 15-20 minutes.
If you want a thicker crust, then you should allow to rise for a lengthier time, say one or two hours.
Preparing the Sauce
There’s no hard and fast rule to making the sauce, just put your ingredients intuitively and add to taste. Get a superior Italian tomato sauce, add a speck of salt, little garlic, and a hint of minced Pargmigiano Reggiano. Use around a quarter cup of tomato paste per pizza.
Get Your Toppings Ready Before Hand
You should slice your mushroom into medium bits, then the onion and tomatoes in rounds.
Time to Start Baking Our Pizza
Before you start cooking your pizza, you need to preheat your oven on approximately 500 degrees Fahrenheit (260 degrees centigrade). This should be done for about twenty minutes to allow your oven to be properly heated up.
Put your dough ball on the pizza peel, this should of course be sprinkled adequately with flour, and stretch out. Roll out the ball into a circular shape using the rolling pin, to make it smoother. Your dough is supposed to be stretchy at this point, and mustn’t break. When you’ve flattened the dough, create a crust with your hands and lightly oil the pizza.
Poke the pizza crust with a fork, it prevents air bubbles. Splatter the tomato sauce evenly unto the pizza using your spatula. Add your toppings, with the vegan cheese first, followed by the mushroom, then the onion and tomato. Exclude the basil leaves, this should come after you’ve pulled your pizza out from the oven, so it retains its freshness. Heat turns basil leaves black; you don’t want that.
When you’ve done all these, slip your pizza into the pizza oven. You should before now flour the bottom of your pizza adequately. This will help the pizza slide smoothly off the pizza peel, right into the pizza oven. Now turn down the heat to twenty degrees centigrade, and cook for fifteen minutes until it’s done.
This bonus lesson will teach you how to bake a thin or crispier pizza crust. You’ll also learn how to make pizza dough using dry active yeast, and special dough recipe.
For Thin-crust Pizza
How do you bake a thin-crust pizza?
The steps involved in baking thin-pizza crust are:
1. Add selected toppings on top of an unrisen dough, and bake for twenty to thirty minutes.
2. You should first bake your unrisen dough in a preheated oven for about ten minutes.
3. Pull out the pizza crust from the oven to add your desired toppings.
4. Put back in the oven and bake for another ten to twenty minutes.
Watch your pizza carefully and turn once using the spatula, so you’re sure it bakes evenly. The average baking time is usually between ten to thirty minutes depending on your cooking heat, the thickness of crust, and selected toppings. After baking, spritz a bit of olive oil and little basil leaves onto your pizza and serve either hot or warm.
Special Dough Recipe
For whole wheat or cornmeal pizza dough, replace all-purpose flow with either of the two. If you want herb and garlic dough, we’ve got you covered too. Put 2 teaspoons of basil, a few leaves of rosemary or oregano leaves, and a clove of well minced garlic. These will be added along with the other dry ingredients.
How to Make Pizza Dough with Dry Active Yeast
There isn’t much difference between using a traditional or regular yeast and instant yeast. Everything from the prepping down to baking is the same except for when the yeast is added, and the rising time. Before you add the traditional yeast, you should first dissolve it in 1/4 cup of warm water of around (100-110)0F. Follow the other steps above to get your fine mixture, and leave your dough to rise for an extra 30 to 40 minutes.
So now you can make yourself that homemade pizza you’ve always desired!
We hope this article was helpful. Share with your friends and family, so they as well can start baking.
How To Make Pizza Dough With Rapid Rise Yeast- Related Frequently Asked Questions
How Do I Use Rapid Rise Yeast Instead Of Active Dry Yeast?
To substitute rapid rise (or instant) yeast instead of active dry, you need at least 25 percent less. This means that for a recipe that requires 2 ¼ teaspoon of active dry yeast, 1 ¾ teaspoons of rapid rise yeast will be used instead.
It is also important to note that unlike the active dry yeast which must be proofed, rapid rise yeast does not need to be proofed. This means that it can be directly mixed with dry ingredients without being dissolved first in water. This context is what gave rise to its characteristics as “instant”.
What Is The Difference Between Rapid Rise Yeast And Active Dry?
The difference between rapid rise yeast and active dry is that rapid rise can be added directly to recipe ingredients like flour and salt without being proofed. This is because rapid rise yeast has smaller particles which makes them dissolve more quickly.
On the other hand, active dry yeast with ¼ cup of relatively hot water is used to dissolve one packet of yeast. The moment it blooms, the mixture can be added to other ingredients.
Where the mixture blooms, it is a sign that the yeast is alive. So, you can determine if the yeast is still alive or dead when using active dry yeast. On the other hand, it is hard to determine when using instant yeast.
Can My Dough Be Frozen?
You can freeze your dough but when you do, it will no longer rise as much as it should. This is because it is difficult for yeast to survive deep freeze. In this case, the dough will be useful, but it will slack.
So, it is either you refrigerate the extra dough for about two or three days or cook all the pizza at once. At this point, you should refrigerate whatever remains.
It is alright to reheat pizzas, and this option is preferred by many. You will save yourself the stress, time, and energy of having another day to bake.
At Which Point During The Dough Making Process Is It Best To Refrigerate?
The dough should be refrigerated almost after every step. It should be stored for about 1 to 3 days in the refrigerator. After it has been frozen for a day, it will come out flavorful. However, after the yeast eats into the pizza dough, it will gradually deteriorate. What works best is after the first rise or just before then.
After bringing out the dough from the refrigerator, you will have to reshape it and allow it rise again while you keep it covered in a warm place. Due to the coldness of the dough, it may take some time before it warms up. But wait for it, it is worth it!
What Happens When You Don’t Proof Your Dough?
When you do not proof your dough, the large bubbles that appear on the crust, which makes the pizza airy and fluffy, will not be achieved. Since the yeast was not allowed to feed properly before it was baked, the dough will most probably come out dense and flat.
Another possible undesirable effect is that it will end up like a party balloon (assuming you’re cooking your pizza with a high temperature oven). This is an experience you do not want to have.
How Does Temperature Affect My Yeast In Preparing My Pizza Dough?
Yeast increases faster at 26°C (79°F) and ferments best at 30 – 35°C (86 – 95°F). At low temperatures, it slows down both processes and becomes “dormant”. At higher temperatures, the yeast enzymes do not work well.
You can use it to slow down your pizza dough if you do not want to bake it immediately or to retard a dough that expanded before you were ready. It can be done right after you shape your loaf or pizza dough.
How Does Salt Affect My Yeast When Baking My Pizza?
Small amounts of salt can help yeast function better (0.5 – 1%) whereas 1.5-2.5% salt (by weight to flour) acts to slow down the process. Salt is necessary for pizza and bread gluten structure as well as for taste.
Many pizzas and breads are made satisfactorily with about 2% salt. Interestingly, sugar concentrations above 6% (by weight to flour) have a negative effect on yeast, as well. There is a special strain of yeast that works well in sweet and sour doughs.
What Does Kneading Do To My Yeast?
Kneading does very little to yeast since yeast should be evenly distributed after the first mixing. It stretches and lengthens the gluten so that it can hold the nitrogen and carbon dioxide bubbles. The second knead is important after the dough has risen once, to increase extensibility, though it may not be a long kneading process.
Beating a dough hard does not hurt yeast either, you cannot break the cells that way. Professional bakers take care when mixing doughs so that the temperature does not exceed what is required by the recipe. Home bakers do not worry about that much because the small amounts of dough used at home do not require as much mixing.
What Do I Need To Proof My Yeast?
To proof your yeast you will need the following ingredients:
- a packet of yeast
- 1/4 cup warm water
- 1 teaspoon sugar
A bowl or 1-cup liquid measuring cup can be used to mix them together. The temperature of the warm water is crucial—it should feel lukewarm. If you want to measure its temperature, make sure it is between 100 to 110°F (40°C). If the water is too hot, it’ll kill your yeast.
It is very simple to proof yeast, and the process only requires these few ingredients.
How Do I Proof My Yeast?
To proof your yeast do the following:
- Combine the yeast, warm water, and sugar in a bowl or 1-cup liquid measuring cup.
- Let it sit for 10 minutes. During this time, if the yeast is alive, it will start eating the sugar and fermenting into alcohol and carbon dioxide.
- After 10 minutes, you should see the yeast foaming up in the measuring cup to the half-cup line (doubling its height). If you use a bowl, you should see plenty of foam.
- Now you can add the yeast mixture to the rest of the ingredients and continue with your recipe.
It is important to check the amount of water and sugar called for in the recipe you are making before adding to the yeast mixture.