Poultry & Pork

The Challenge of Working with Yeast

Salami and Feta Pizza1-Duo Dishes

So far, in our bread making journey, we’ve been working with a variety of breads that call for yeast.  Watching a ball of dough rise is really fun when you have the time.  Unfortunately, it was late, and we wanted pizza without waiting at least 90 minutes for it to rise.  If there’s anything we’ve learned in our cooking days, it’s that there is always a shortcut.  You can usually shave minutes off a meal’s prep and occasionally avoid extra gray hairs if you do a little research or find out what substitutions will get the job done.  We’ve always gone the long way in our bread making, but after this quick fix, we may never go back.

Usually when there’s an issue with time, we know we can count on a couple of great premade doughs to ease our pizza woes.  Nothing wrong with popping the dough out of the bag and tossing it right in the oven.  But, after seeing so many other homemade pizza doughs, we knew it was time to give it a try.  The cheat in this recipe was rapid rise yeast!  It will be a rare occasion before we go back to regular yeast.  After one 30 minutes poofing session, the dough was ready to go.  Although we’ve never made one dish from Sara Moulton, we were beyond psyched with the way this one turned out.  Crispy, chewy, soft, warm–it was a great dough recipe.  We may have to find out what else she has cookin’!

Salami and Feta Pizza 2-Duo Dishes

Salami and Feta Pizza – Serves 6 to 8

Dough (recipe)
3 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
6 ounces salami, sliced
1/4 large red onion, sliced
10-12 green olives, minced
3/4 cup feta, crumbled
1/2 red bell pepper, sliced
1 vine tomato, sliced
1 shallot, minced
3 cloves garlic, minced
2 teaspoons yellow cornmeal

1.  Prepare dough as directed.  (The only change we made was using 1 teaspoon of sugar instead of 1/2 teaspoon, and of course, the rapid rise yeast.)  Set aside to rise.

2.  As dough rises, place olive oil and shallots in a pan and cook until shallots begin to go translucent.  Add in garlic, cumin and red pepper flakes.  Cook about 1 minute, then remove from heat.  Set aside.

3.  Once dough has finished rising, punch it down a couple of times.  Transfer to a floured surface and begin working it into a shape that will fit a 12” round pie baking pan.

4.  Sprinkle cornmeal over the bottom of the tray.  Place dough on top and spread to edges of the tray.

5.  Using a pastry brush or spoon, spread infused olive oil over the bottom of the dough, leaving about 1-1/2” from the edges.  Top with red onion, olives, tomato, bell pepper, salami and feta.

6.  Bake in a preheated oven at 425 degrees for 10-15 minutes or until edges are golden brown.

Click HERE for the printable recipe.

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36 thoughts on “The Challenge of Working with Yeast

  1. Nice I am still trying to figure out the in and outs of bread making and it is quite challenging at times.

    I guess I never knew there was a difference because all I own is rapid yeast. Back to the good old researching yeast I go.

  2. Hmmm…loving the idea of rapid rise yeast pizza crust! I’ve been on a big homemade pizza kick and will have to test this one out 🙂

  3. My last experience with yeast was unsuccessful, so I know that feeling…. I’ve never tried rapid-rise before!! Sounds perfect for a busy gal such as me!!

  4. wow – rapid rise yeast! I haven’t heard of that. I am the queen of impatient, so this would be an excellent ingredient for my baking goods.

    That’s cool that you guys got to try the Kogi taco truck!! 25 minute wait is not bad at all. My friend waited 2.5 hrs!!!! Good grief! You should try to do your own version of it. Yummy in the tummy =)

  5. Hey Duo Dishes! I couldn’t find an email for you, so I’m leaving this message here. You won the Julie & Julia tickets!

    The movie is actually tonight, not Thursday. Sorry about the last minute change.

    Pls. send me your full name ASAP so it can be put on a list at the theater. Be sure to get there early to get a good seat, as it’s first come, first serve.

    Tuesday, August 4th
    Landmark Theatre
    10850 W. Pico Blvd
    Los Angeles, CA

    Bon Appetit!

  6. Sara Moulton really does have great recipes, very good and very do-able. I miss her show.

    I rarely ever work with yeast anymore because of the time involved. I have been wanting to do my own pizza for years. You have inspired me. (Now I just need a stone) This looks really delicious.

  7. I’ve always had trouble baking with yeast…mine always came out tasting and smelling way too yeasty! I should give that rapid rise yeast a try. But people swear that they taste different? Or maybe they’re just snobs, lol.

  8. Now I’m craving for pizza. I swtich from regular yeast to rapid rise, too. definitely cuts the waiting time in half. Plus, sometimes my impatience just doesn’t cut it. hehe…

  9. Could I bake this on a regular cookie sheet? I want to try making my own pizza from scratch, but don’t have a stone or pie pan!

  10. That’s why I love your blog– reading = learning 🙂 I’m going to have to catch up on the posts I missed! Don’t know when you changed it, but love the new header image!!

  11. Looks great! Sara Moulton is awesome. I like rapid rise yeast for the speed, but you don’t get the complex flavors you get with a slow rise.

  12. there is definitely something to be said for this quick rising dough, sometimes making fresh bread just requires too much planning for us! But don’t discount the long way totally because the hours of fermentation can really give bread a wonderful depth of flavor.

  13. What a fantastic find! A homemade pizza dough that won’t take hours!! I have borrowed a few of Sara Moultons recipes, I adore her chicken scarpariello for one. I am going to have to give this a go, I love that you can make it all in the food processor too, I am not a fan of kneading by hand:) Looks delicious, love your topping choice!

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