I’m a sucker for anything cooking-related, especially when it comes to anything bread-related. If I’m ever in a store, and fortunately I’m rarely in a store, I love to browse all things cooking- and especially bread-related. I will even browse the baking aisle at the grocery store as if I were at Lehman’s, and I’ve never been to Lehman’s so that’s just fantasizing. Unfortunately, the baking aisle at the grocery store is not usually that fascinating, but I’m ever hopeful and will seize upon the slightest item of interest. Last week, I was at the store and saw pizza crust yeast. I don’t know if this is a brand new product, or if it just finally made it to my neck of the woods, but I was intrigued enough to pick up the package.
What is pizza crust yeast?
According to the package, it is “specially formulated for making easy pizza crust dough–no frustrating ‘snap back’ when rolling or pressing out dough.”
I had no idea snap back was such a problem! I had to ponder on this for a moment. When you roll out dough for pizza, or anything else, the dough does spring back a little bit. Then you roll some more and smack it around and get it how you want it. It doesn’t seem like a big problem to me. However, it was the best I was getting for something new and different in the baking aisle, and who was I to pass it up? The only other new product I saw in the baking aisle was muffins in a canister. I admit, I had to pick that one up, too, and read the directions. The muffin mix comes in a canister. You add water to the canister, put the lid back on, shake it up, and then pour the muffin batter into the muffin cups.
Are we to the point in the world today that not only can we not make our own muffin batter from scratch, but we also can’t get a bowl dirty? After we add water (!) to the prefabricated muffin mix, we can’t go on to the additional drudgery of washing the bowl? Okay, I guess I can see how this might be handy for camping, but you could make your own muffin mix and put it in a quart jar. Add non-fat dry milk to your mix and some shortening or lard instead of oil so that you can keep the mix long enough to go camping. You will have to break down and crack an egg in there, then add water and pour from the quart jar to bake. Wash the quart jar in the creek and take it home. (That is my tip of the day!)
I left the muffin mix in a canister on the shelf, but I did take home the pizza crust yeast, in spite of the fact that I buy yeast in bulk. I had to explore its mysteries and unlock its secrets. Would there really be no snap back? Did I care if there was no snap back? Would I miss the snap back?
I whipped up a batch of pizza dough using my lovely new dough whisk.
I rolled out the pizza dough and I am here to report that there was absolutely NO snap back. None. That dough was deader than a doornail.
It made a perfectly fine pizza. The crust tasted just like any other pizza crust. But the dough was like zombie dough. It had no personality, no spring in its step, no light in its eye, no joie de vivre.
I didn’t like it. Give me snap back or give me death!