A very finely-divided strain of dry yeast that, because of its particular strain and its smaller particle size than active dry yeast (ADY), needs no re-hydration, or "proofing", in water or other liquid to activate it and can thus be added directly to the flour and other dry ingredients. Moreover, instant dry yeast contains more live cells than active dry yeast, further facilitating its activation. Once in the flour, the instant dry yeast can tolerate liquid temperatures of 120–130̊F Because of all these factors, the instant dry yeast will start to work faster than active dry yeast. Like active dry yeast, advantages of instant dry yeast include convenience of use and long storage life, especially when sealed and frozen in an airtight container.
The information for IDY was copied from The Pizza Glossary at: pizzamaking.com
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
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