What can make your dough rise
Three kinds of yeast, and a sourdough starter. Every one of them works for pizza.
Active dry
Dry granules that you usually dissolve in lukewarm water first. A closed packet keeps for months at room temperature.
Instant
Finer dry granules that you mix straight into the flour. No need to dissolve them first.
Fresh
A soft, moist block of live yeast. It keeps for about two weeks in the fridge. Italians prefer it for pizza dough.
Starter
A sourdough starter, made from flour and water, can raise pizza dough too. It takes longer and adds a tangy flavour.
How much fresh yeast replaces dry yeast?
Three times the weight. If a recipe mentions 7 grams of dry or instant yeast, you can use 21 grams of fresh yeast instead. Dry and instant yeast can be swapped in about the same amount.
Our dough calculator does the sum for you: choose fresh or dry yeast and it shows the amount.
How do I use active dry yeast?
Active dry yeast is dormant: it needs water to wake up. Dissolve it in lukewarm water, often with a pinch of sugar, and wait a few minutes until it foams. That is called proofing. Then mix it into the flour.
Keep an opened packet closed tightly in a dry place, or in the fridge.
How do I use instant yeast?
Instant yeast does not need to be proofed. Mix it straight into the flour, then add the water. A closed packet keeps at room temperature and does not need the fridge.
How do I use fresh yeast?
Crumble it into lukewarm water or straight into the flour. Fresh yeast has a short shelf life: keep it in the fridge and use it within about two weeks. Many professional bakers use it.
Do I need to proof yeast for pizza dough?
Not always. Proofing means letting the yeast become active in lukewarm water before it goes into the dough. It is needed for active dry yeast, not for instant yeast. It is also a quick way to check that your yeast still works: if it does not foam, it is too old.
Which yeast is best for pizza dough?
The one you like working with. Dry yeast is the easiest to store, instant yeast is the quickest to use, and fresh yeast is what many Italian pizza makers swear by. The pizza will rise with all three.