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All About Different Kinds of Yeast

Yeast is the one ingredient a pizza dough needs the most. Yeast is the primary leavening agent in dough, which means it’s what causes the pizza dough to rise. The best pizza dough recipes produce dough that rises quickly, making for an airy and bubbly crust. Many people know what yeast does and what types of recipes usually call for it, but how yeast works is another story. In this blog we’ll cover how yeast works and what types of yeasts are used to make pizza dough.

How Yeast Works

Yeast is essentially part of the fungus family, and the way it works is actually quite fascinating. Yeast creates carbon dioxide by feeding on fermentable sugars within the dough’s ingredients. Carbon dioxide creates air pockets in the dough, and during the baking process the heat kills the yeast. This leaves the air pockets trapped in the dough, which creates an airy, fluffy crust. When you see a pizza dough recipe that calls for sugar, it’s because added sugar can help the yeast’s feeding process. Whether or not this extra step is necessary is arguable, but in my experience I’ve made plenty of batches of great dough without sugar.

Types of Yeast

When it comes to pizza dough, you’ll see a few different types of yeast used in recipes. Here’s a basic run down of some of the different types.

Yeast in Sourdough Starter

Sourdough Starter

Believe it or not, yeast can be found nearly everywhere. Wild yeast spores are floating all around us in the air. Although wild yeast may be slightly different than what you buy in the store, it’s just as good as any other yeast you’ve used (and in some cases it’s even better). Starter, more commonly known as sourdough starter, is one of my favorite types of yeast. This yeast is captured from the air by using rye (or wheat) flour and just a little bit of patience. The flour is mixed with purified water and left out at room temperature (about 70°F) for 5 days. Periodically more flour is “fed” into the starter until it is ready. At each of the “feedings,” half of the starter is first discarded so that it doesn’t grow too big in size.

Active Dry Yeast

Active Dry Yeast

Active dry yeast is yeast that has been dried out so that it’s shelf stable. Typically this yeast needs to be dissolved in water before it’s added to a recipe. Active dry yeast is one of the more popular types of yeasts because it’s easy to use, convenient, and it’s sold in many supermarkets.

Rapid Rise Instant Dry Yeast

Instant Yeast

Instant yeast very closely resembles active dry yeast, but is slightly different. Because it is a bit more “alive” than active dry yeast, it isn’t necessary to dissolve instant yeast in water. Simply add it to the dry ingredients of your dough recipe and you’re good to go. 

Fresh Active Yeast

Fresh Yeast

Fresh yeast is perhaps the liveliest of the yeast types (alongside sourdough starter) but is also a bit harder to find. Some stores only stock this yeast seasonally, while other stores don’t stock it at all. On top of that, fresh yeast also has a shorter shelf life. Fresh yeast can either be dissolved in water, or simply crumbled onto other dry ingredients before a batch is mixed. Fresh yeast can be substituted for instant in the following amount: 1 Tbsp. fresh yeast = 1.5 tsp. active dry yeast (or a 2:1 ratio).

If you’re worried about what kind of yeast to use, don’t fret too much. The most important part of using yeast is using the correct quantity and ensuring your water is at the right temperature (95 – 100F°).

Try experimenting with different yeasts the next time you make dough and let us know which one you like the most!

We were mistaken when we called yeast a bacteria in an earlier version of this post. Yeast is actually part of the fungus family. Thanks to our eagle-eyed readers who caught the mistake!


Ohio Valley Style Pizza some love it….some don’t. DiCarlos Original Pizza.
I am trying to reproduce their dough/crust. I have been in 2 of their establishments and have seem 50 lb Gold medal or 50 lb King Arthur flour being used. I now live in NC and DiCarlos there are none! It is crisp yet chewy crust.
Any suggestions would be greatly appreciated. It is a very basic I just can’t get it right! Either too thick too thin…flimsy…soggy….. I use a heavy gauge steel pan…
They used heavy aluminum rectangle pan.
Crust was crisp all the way, throughout the body of the pizza originally made 28 slices per pan. Now pan size had come down only 24 slices per pan. Rectangle or round I care not. Just getting it right would be wonderful.
THANKYOU in advance!
Patrick McMasters
Originally from Mingo Junction Ohio.
Presently Winston Salem NC

Had to comment on Bob’s post, as I do the exact same thing. The pizza dough resulting from sourdough starter and instant yeast is superb. Since I have two active starters, I make dough using the “discard” starter after each feeding. The dough is fermented and stored in clear buckets in the refrigerator for up to one week. Using this method,

Hi my name is Carla and from Sydney Australia
The above instructions are a little confusing to me is there any way of a simpler explanation and where I would buy sour dough starter and the ratio of both yeasts.
Thank you

Patti Wilding
Patti Wilding 12 Aug 17:09

Had to comment on Bob’s post, as I do the exact same thing. The pizza dough resulting from sourdough starter and instant yeast is superb. Since I have two active starters, I make dough using the “discard” starter after each feeding. The dough is fermented and stored in clear buckets in the refrigerator for up to one week. Using this method, I have enough dough to prepare four 12" pizzas to bake in Pizzeria Pronto. These pizzas draw rave reviews from friends and family.

Nick Wellhausen
Nick Wellhausen 11 Aug 09:40

Richard D,

Good catch! You’re correct, yeast is not a bacteria. Thank you for noticing our mistake and for commenting on our blog post. Freezing pizza dough is one of our next blog topics, glad to hear it works for you.

Bob McKee
Bob McKee 11 Aug 06:41

I use active dry yeast and my sour dough starter in combo. It’s a little tricky getting the right amounts of each at first, but a little trial and error has gotten good results. A lot depends how hot or active your starter is. The starter helps give your dough a better flavor, also I cold ferment my dough for three day in the refrigerator. On the third day It’s time to make some pies. Like Darrin said time and patience.

Richard D
Richard D 10 Aug 17:30

Sorry but yeast is not a bacterium but, as you also mentioned, it is a fungus. Specifically, bacteria are prokaryotic organisms and do not possess a nucleus which holds the DNA. Fungi and us for that matter. are eukaryotic organisms and do house their DNA in a nucleus.
As for pizza dough, I use Instant yeast and can keep a dough ball in the freezer for a week or two and it still rises well when baked.

Darrin Vindiola
Darrin Vindiola 9 Aug 17:25

I love using Active Dry yeast the most. And.. the more I use it, the more I learn about it. I’m learning the longer I let the yeast do it’s work.. the better my pizzas get. It’s all about craft and patience for me, not what’s quickest. Giving the proper amount of time and patience shines through in every pizza as a result.

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