How do I add the yeast to my dough?

Question

I have directions for making pizza dough but it just says to let the dough rise. Help! I don't know anything about making dough with yeast. The wet ingredients are water and honey. Do I add all the ingredients together at the same time or do I have to do something special with the yeast first. Oh, and could someone tell me what temp. the oven should be when I put the dough in there to rise?

Answer 1

Homemade Yeast (sour-dough starter)


Homemade Yeast (Sour-dough Starter)
===========================
Cook until mushy: 1 quart water and 1 tsp. salt with 2 potatoes, peeled
and cubed. Mix until potatoes are finely mashed. If necessary add
additional water so potatoes and cooking water make 1 quart. Cool and
add: 1 1/2 tsp. dry yeast OR 1/2 yeast cake and 3 Tbs. sugar and 1 c.
flour. Mix well. Place in sterilized jar. Let stand in warm place 12
to 24 hours or until foamy. Remove 1 to 2 cups of starter (1 fr small
batch and 2 for large batch of bread) and use in place of yeast and
dissolving water in your regular recipe. Use enough flour to make a
soft dough. Remove from remaining starter until ready to use again.
Remove from refrigerator 1/2 hour before using. Always save at least 1
cup of starter for the next batch and add everything in above recipe
except yeast. Stir down when necessary. It is normal to have a sour
smell. If it should develop an unusual color or off-smell or become too
sour, discard and start again.
- from "Make a Treat with Wheat"

Answer 2

First you start with the wet ingredients, in the mixing bowl add water 110 degree+honey+yeast and let this stand for about 15 minutes. It will make a foam, then add dry mix(flour+ salt+oil) for pizza dough I like to add a little cornmeal. Mix with a hook on low speed for about a minutes then up the speed and mix until the dough come off the bowl. Knead your dough on a flour surface then place in a bowl cover with a towel until the dough has double in size. Now you are ready to roll out some great pizzas.

Answer 3

If it is a powder yeast (in a sachet) then you add it at the very beginning to dry flour and mix it in before you add water and then follow your recipe.
If it is fresh baker's yeast, then you need to process the yeast this way first:
add the yeast and a little sugar to some warm milk and gently keep it warm on top of a stove and wait till it raises or bubbles up (usually it takes a few minutes) then you add the yeast mixture to the dry mix, (flour, a little salt) then you mix the flour, yeast, water and gently knead the dough, then you divide it into smaller portions and let it rest in a warm place somewhere in a warm kitchen but not in the over at this stage. It is best to keep it in a container covered with kitchen towels.When the dough rises to twice its original size then you can roll it out, shape it to a circular shape with a rolling pin. Then you follow your recipe and bake the dough (we here down under bake it at 180 degrees) good luck.

Answer 4

yeast is the first ingredent you use to create a dough
at first add the yeast and honey together in a warm place 90 to 110 degrees the honey feeds the yeast lets just say it wakes it up the mixture should become foamy on top and you can smell the yeast after that you can add the rest of the ingredents form into a bowl and place in a bowl and cover until it doubles twice in size keep in a warm place after that you need to flour your surfice lighty so you dough wont stick and roll out to your desired shape and thickness if it starts to stick on you add a little more flour generally cook @350 degrees 12 to 18 mins keep an eye on it to get your desired color

Answer 5

you disolve te yeast in the water and then add it that way. You DO NOT put the dough in the oven to rise, put it on top of it in a bowl. make sure that you cover the bowl with a damp towel. Here is a recipe that tells how to make it.. Don;t miss any of the steps...


Basic Pizza Dough
Categories: Italian, Breads, Personal
Servings: 4

4 1/2 c Unbleached all-purpose
White flour
1 ts Salt
1/4 c Olive oil
2 pk Dry yeast
1 1/2 c Warm water
2 ts Light brown sugar

Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the
brown sugar. (Make sure water is warm, not hot - too hot will kill the
yeast). Dissolve the 2 packages of dried yeast in the water and set it
aside for 5 minutes. Will become frothy. (about 2 cups worth!)

Sift 4 cups of the flour and the salt into a large mixing bowl. Make a
depression in the middle of the flour and pour in 3/4 of the olive oil and
1 cup of warm water. When the yeast is ready, add it also.

Dust your kneading surface with flour, then mix the ingredients in the
bowl with your hands. Place dough ball on the floured surface and knead
from 8 to 10 minutes. Add flour to the kneading surface if the dough is
too sticky or wet. Eventually the dough will become elastic.

Rub the insides of a clean bowl with the remaining olive oil and place the
dough in it, coating the dough with olive oil by turning it in the bowl.
Cover with a clean cloth and let rise in warm, draft-free place until
double in size, 1 1/2 hours to 2 hours. An oven with the light on or a
lit burner pilot will provide suitable heat for rising dough.

When dough has risen, divide into two halves, then roll each out on
floured surface. A round shape may be cut out with table knife using 12"
bowl or plate as template.

Sufficient for 2 12" thin-crust pizzas, or 1 12" thick-crust.

HINT: Before filling and baking, form rim around outer ring of pizza dough
to hold ingredients better. Brush the inside area of the dough, not the
rim, with olive oil and let the dough sit in a warm place and rise a
little before filling. Then spoon in sauce, cover with 1 lb. mozzarella
cheese, add meat toppings, then cover with mozzarella/parmesan mixture of
cheese. Then brush rim of pizza crust with olive oil. Sprinkle the pizza
pan or oven tiles with cornmeal to prevent pizza from sticking to cooking
surface!

THE VERY BEST: Cook on a pizza stone or oven tile at 500 F. The
unglazed oven tile makes a huge difference in the crispiness and texture
of the crust. It absorbs moisture and keeps oven temperatures even. May
even be removed with pizza and set on a rack on table - will keep pizza
warm much longer.

Answer 6

if you don't add it you will get a very flat hard "rock" that has pizza sauce on it. You need the yeast for it to rise

Answer 7

yes-- what just me said but make sure you use warm water