ADY is a dried yeast that is used in warm water or other liquids and left to proof in the warmer water or liquid. Usually ADY can be activated in warm water around the temperatures of 105-115 degrees F.
Some advantages of using ADY is a dry yeast that can be store in your refrigerator or even in your freezer if it is stored in an airtight container. This and more information and more detailed information can be found in the pizza glossary at http://www.pizzamaking.com/pizza_glossary.html
What some ADY's look like if someone want to purchase some. This is a sample of what different Active Dry Yeasts look like. Active Dry Yeast can be purchased in most supermarkets.
Usually in supermarkets ADY can be purchased in three packs that are together.
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
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.