I’m not sure how long Fleischmann’s pizza crust yeast has been on the market, but I noticed it the first time last week when I went shopping with my daughter. The green package caught my attention as we strolled down the flour aisle. Because I make pizza dough at least once a week, and because I’m in always in search of the perfect pizza crust, I just had to give it a try.
The package claims that it’s “specially formulated for pizza dough”, but I wasn’t sure why it was different from the regular Fleischmann’s yeast. It also claimed on the package to be “fast and easy”.
I looked up the product on Fleischmann’s website. I learned that you don’t need to let the dough rise if using the pizza crust yeast. Of course, I had to test this claim, so I set out to conduct my own “yeast” test. I made a recipe of pizza dough. Instead of letting the dough rise, I shaped it, and made pizza.
Fleischmann did not disappoint. The dough rose perfectly in my 475°F oven, creating that much desired restaurant quality brick-oven style pizza at home: a crispy bottom with an airy inside. When I rolled my cutter over the pizza, I could hear the crust crunch as it separated into eight perfect slices.
Now that I’ve reduced the amount of time it takes to make dough, I have a bit of extra time on my hands. Maybe I’ll try it out again next weekend and make a few calzones or pepperoni rolls or garlic knots.
In case you’re wondering, this is not a paid advertisement nor did I receive free product for this review. I simply found the yeast by chance and decided to give it a try. You should try it too.