And what, you might wonder as I did, makes Fleischmann’s new Pizza Crust Yeast different from any other yeast? It’s the elimination of the need to let the dough rise before using. Mix, knead, pat or roll it out and make the pizza immediately. Start to finish, I had pizza on the table in the same or less time as a delivery — about half an hour — and it was far less expensive.
The secret to this product is the addition of dough relaxer, making a well-behaved dough that doesn’t spring back or need to be rested. It’s also why the packets are bigger, sold in vertical strips of three rectangular packets instead of horizontal strips of three square packets. They cost the same, but each packet of Pizza Crust Yeast has 21g of contents, whereas traditional packets contain 7g. The actual amount of yeast inside is the same and I’m almost sure it’s instant yeast; Fleischmann’s advises those who can’t find Pizza Crust Yeast to use 2 1/4 teaspoons of instant yeast (the amount in a 7g packet) and let the dough rest for 10 minutes before patting or rolling.
But does it work as claimed? Yes it does, with this caveat: if you’re making the dough in a food processor, disregard their instruction to use warm water. The speed and friction of the processor blade will overheat the dough, as it can with any processor dough, and you will end up with a wet, gooey mess that will require a lot more flour and produce a thick, bready crust. I’m not guessing about this outcome. I tried it to see if the addition of dough relaxer somehow had any beneficial effect on temperature. Nope. Use cold or cool water for processor dough, as usual.
The second time, with cold water, I used the recipe on the website for thin crust (always my favorite) instead of the standard crust on the packet. It worked like a charm. I’ll post the recipe and a photo separately.
Commercial dough relaxers are available, but I like not having to buy and store yet another product. I appreciate being able to decide at the last minute that I want pizza and to have one quickly. And if you’ve ever wrestled with dough that springs back from the end of the pan even after a rest or two, you will welcome the ease of use. I’ve only patted it, not rolled it, and it would be ideal for dividing the dough and letting kids pat out and make their own pizzas.
Many, but not all, major supermarket chains around the country carry this product; Fleischmann’s has a list of stores online. Neither of the major chains in my area has it, but a regional chain not on the list does, so if your store isn’t listed you might run across it anyway.
I have one packet left and will buy this again when I’m out. One of these days I’ll also try the alternative with a 10-minute rest; if anyone tries that method please share the results in comments.
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This is a very cool product. 30 minutes from start to finish? No springback? I’m sold.
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I’m a real skeptic, Nate, and this yeast does perform exactly as claimed. I’m willing to forego the extra bit of taste in the crust that comes from rising in exchange for speed and no arm wrestling with springback!