On 12/20/2020 12:05 PM, Bryan Simmons wrote:
> On Sunday, December 20, 2020 at 10:49:44 AM UTC-6, Graham wrote:
>> I've made plenty of pizza bases with "00" Italian flour that have had a
>> superb texture - light and crunchy, but not tough.
>> A few weeks ago I found that the "00" flour in the pantry had passed the
>> expiry date so I made several bases (after the first fermentation) and
>> froze them.
>> I thawed one of them out last night and set it in a warm cupboard to rise a
>> bit. No reaction! I made the pizza anyway and the crust edges were almost
>> as hard as concrete.
>> I will try and proof another one but it looks as if the remaining will end
>> up in the land-fill.
>
> It's not your flour. It's your yeast that's gone bad.

I suspect you are correct about the bad yeast. The last pizza I made
just a week ago or so had a rock hard crust. First time ever.

As I start yeast in water with a half tsp sugar before adding the dry
ingredients, I did notice that it wasn't foaming up like normal.

The first two slices, I ate the rock hard crust. After that, I cut off
the crust on the remaining 6 slices. No need to risk breaking a tooth on
that crap. It was seriously that hard.

Note: the pizza was very good without the crust.

I have new yeast on my grocery list now for next trip (and next pizza)

Good valid coupon too. 75 cents off a 3 pack and my store will double that.