“I am quite good at shaping pizza with ordinary yeast, but thought I would try this. I like to make dough over 24hrs or more, and only use 1g per 250g of flour. I found this to be very easy to shape. Normally I find that, because I seem to have the world's worst oven (I rent, so I'm stuck with it), if the pizza is thin, it comes out crispy, verging on hard, but using this yeast, it was thin, but not hard, so easy to cut, more like really professional pizza. As I use so little yeast, most of it is in small pots in my freezer. Fingers crossed it will keep well for a few months. Also, dough that had been frozen worked well, - it's never quite as good as fresh, but acceptable, and this seemed to work well in that too. The only thing I have to watch out for now is not stretching the pizza so much that it flops off the side of my pizza peel and welsh baking stone. For anyone really having problems with stretching a pizza base, I think this would probably help. I can certainly say that I was able to get a large pizza base, with thin centre and lovely crust round the edge.”
