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Working with Yeast

Lievito

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

Doughs for breads such as pizza, calzone, focaccia and grissini are leavened by yeast, a living, single-cell organism that feeds on the starches in flour, converting them to alcohol and carbon dioxide. The action of the yeast creates pockets of carbon dioxide that, trapped in the dough, cause the dough to physically expand, or “rise.” In addition to sugar (or sugar in the form of starch), yeast requires moisture and a controlled temperature in which to reproduce.

Unlike chemical leaveners such as baking soda and baking powder, yeast grows slowly. Therefore, while it is not necessary to add sugar to the dough (yeast will feed on the starch in the flour), it is practical to do so, because a small amount of sugar speeds the growth. The sugar also adds flavor, and when baked, in the case of breads, color.

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