The Yeast

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The Yeast

To make a delicious pizza, light, crunchy and above all digestible, you must have available good quality ingredients to prepare your dough. The yeast is a micro organism, single-celled that when nourished with simple sugar produces carbon gas and ethyl alcohol that bestows volume and aroma to your dough. The fresh yeast for bread-making belongs to the "saccaromycees" family more precisely "saccaromycees cervisae"; we must know this to reproduce the 'gemmation' whereby a mother cell creates a daughter cell which then detatches to become a mother cell. In optimum conditions, this process in infinate.   In a gram of yeast there are around 9 million cells that in one hour reproduce to become 18 million. Yeast needs to be maintained in a cold environment (0°+4°); higher temperatures deteriorate the yeast more quickly. We can say that with a temperature of 0° the yeast has a duration of about 8 weeks while at 60° a duration of only 2 minutes.