‘Fresh yeast boosts flavour of pizza crust’ - Vitiello

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(Free-Press-Release.com) January 28, 2012 -- In his newest blog entry at www.theworldofpizza.com, Vitiello stressed the significance of fresh yeast in the preparation of pizza crust mainly for its three functions: as a raising agent, as a flavour enhancer and as a contributor to texture.

“Yeast really aids in improving not just the taste, but even the aroma of bread,” said Vitiello, adding that a clear understanding of the properties of yeast is important “to our job of mastering the craft of pizza perfection.”

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‘Fresh yeast boosts flavour of pizza crust’ - Vitiello

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“The yeast produces carbon dioxide and alters, through the enzymes, the physical characteristics of the pizza dough...[it] also produces aromatic compounds which contribute to the overall aroma and flavour of the dough,” Vitiello further explained.

The pizza expert also made his preference clear regarding the variety of yeast that one should use in the preparation of the dough.

“As advocates of pizza Napoletana or the authentic Neapolitan pizza, the debate has long been settled – only fresh natural yeast is permitted...The big difference lies in the resulting flavour. Only fresh yeast produces that flavour that is lacking in breads or pizzas made with dried yeast,” he added.

Fresh yeast could be a little hard to find since it is highly perishable, according to him, but gave his assurance that “the extra effort to find and use fresh yeast instead of the widely-available instant yeast would be all worth it.”

“Authentic Neapolitan pizza demands only the highest quality of ingredients; and only fresh yeast satisfies that requirement for your pizza dough,” he concluded.

Vitiello is a member of Associazione Verace Napoletana Pizza (The Association for Real Neapolitan Pizza) and is a recognized expert in Neapolitan pizza. He travels the world making gourmet pizza and teaching others to do the same.

For more information and updates, visit www.theworldofpizza.com.

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