Cameo Pizza Yeast

Mastro Fornaio PANEANGELI yeast derives from the dehydration of brewer’s yeast: this process allows the product to last longer.

A single portion of 7 g is suitable for 500 g of flour. It must not be dissolved or reactivated in water, but is added directly to the flour by adding two teaspoons of sugar. The dough is leavened outside the oven, in a warm place covered by a damp cloth to double the volume. Approximately 40 minutes for the sweet dough and about 20 minutes for the salty dough.

Unlike fresh yeast, it does not perish in a few days but retains its properties for more than a year.

45gr