Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour

Excellent flavor and rise. Used 1t/2C flour with mixture of organic all purpose and Palouse multi-purpose mixed together.These were sourdough discard loaves. Didn’t have time for long proofing, and this yeast gave plenty of rise to the dough and worked well with the sourdough discard. Will purchase again.

best of the best!!! really works well, ease to just get going. def the right stuff for bread

The Antimo Caputo Lievito Active Dry Yeast has been a game-changer for my pizza-making endeavors. Its remarkable performance in dough rising and flavor enhancement makes it deserving of a top-tier rating, particularly for pizza dough.The yeast's potency is immediately noticeable. It activates quickly and consistently, providing a reliable rise every time. This is crucial for achieving the perfect texture in pizza dough – airy, light, with just the right amount of chewiness. The consistent results have made my homemade pizzas a hit with family and friends.The 3.5-ounce can is a convenient size. It's enough to last through numerous batches of dough, making it a cost-effective choice for regular pizza makers. The packaging itself is practical, keeping the yeast fresh over time and ensuring its longevity.Another commendable aspect is the flavor that this yeast imparts. It contributes a subtle yet distinct taste that enhances the overall flavor of the pizza dough. This depth of flavor is something that sets professional-grade pizzas apart, and Antimo Caputo Lievito brings that quality into the home kitchen.Importantly, this yeast is versatile and can be used in various recipes, not just pizza dough. It works well in bread, rolls, and other baked goods, proving its value as a staple ingredient in baking.TL;DR: Antimo Caputo Lievito Active Dry Yeast is an excellent choice for anyone serious about pizza making. Its effectiveness in dough rising, the superb flavor it adds, and its versatility make it a standout product in the world of baking ingredients.

Very pleased with this yeast! I ordered it after trying a different instant dry yeast which didn't yield the results I wanted. I noticed that my dough wasn't light and airy or cooking totally through in our Roccbox pizza oven. Once I tested the other yeast, I determined that it was not activating properly. With the Caputo, totally different and amazing results. I was a little hesitant adding it directly to the flour without water, but that is what is suggested on the container. Much to my surprise, I made no changes to my dough recipe and noticed that the bulk fermentation process was much faster and better than with the instant dry yeast. I let the dough rise in bulk for about 2-3 hours at room temperature. Once the dough about doubled, I then gave it a quick fold and balled it up to make individual pizza doughs. I then placed the pizza dough balls in an air tight container and let them proof at room temperature for another 3 hours or so. Again, great results with airiness and texture of the dough. Once the balls had proofed out at room temp, I placed them in the refrigerator overnight as we were making pizzas the following day. I removed the dough from the refrigerator and let them come up to room temperature, about 2 more hours and they were ready to go! The dough was great to work with. I was able to stretch a 250 g dough ball into an 10-11 inch pizza with ease. They had great structure and I could tell that they were exactly what I was looking for. Once in the oven, the crust rose quickly and had that puffy but crispness precisely how Neapolitan pizza should be. Finally, the flavor was awesome. No doubt that this yeast made significant improvements to my pizza game. No need to look elsewhere.

I've tried a handful of yeasts over the years, I just like how this one has been really consistent. I've done a few 6 hour ferments and it's offered really flavorful results. Usually I have to do overnight or a poolish ferments to get similar flavor. This has worked out great mixing all the ingredients together and when the time is up it's ready to form and bake or do fry bread. Other methods I've done in the past require too much fiddly prep requiring multiple kneadings or separating part of the flour out, waiting to add salt, etc. This one I've so far had really consistent results and has been the least amount of work and prep. I think the key is that I use a rather high moisture content recipe so this helps the yeast dissolve more readily and the yeast grains are very fine compared to other brands I've used in the past. Working wetter dough is more of a challenge but after learning how to handle it properly I actually prefer the results.I also don't really know why but I like that this comes in a tin(maybe nostalgia?). I just would have liked that the lid offered a more airtight seal. I have to add plastic wrap under the lid so that the moisture from the fridge doesn't turn this into a big lump. Not a big deal, just an added step to keep it fresh.The short and sweet of it is that I would buy this yeast again.

Best bread yeast i have ever used