Cyndi, the yeast is not likely the cause of the differences you've experienced with your pizza dough. Instead, it may be due to changes in the flour you are using--it changes as it ages, especially with whole wheat flour which has more natural fats and oils in it than all purpose flour. Also, if make you make your dough somewhere that is particularly dry or humid, or hot or cold, your final product might change. If you are using the white whole wheat flour, you may need to add 1 tablespoon of extra water for every cup of flour you use. Also allow the dough to rest for 20 minutes before you do the initial kneading, as this will give the dough time to absorb the extra liquid. This should help give your dough a higher rise and better texture. Happy pizza baking! Kye@KAF

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