The Baker's Hotline January 31, 2016 at 12:36pm In reply to Thanks for the good info. Which yeast would you use for pizza … by Jeanne Hicks (not verified) Pizza dough is low in sugar, so the logical choice would be the SAF red, or the active dry. You won't need to use the Gold in that sort of recipe. Laurie@KAF Reply
January 31, 2016 at 12:36pm
In reply to Thanks for the good info. Which yeast would you use for pizza … by Jeanne Hicks (not verified)