For active dry yeast, the water temperature should be between 105 and 110°F for proofing. While 95°F is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
- The yeast is added last to the dry ingredients because if the yeast has direct contact with the salt it will no longer work the same. In other words, salt kills yeast. :)
- The oven should be at 190.6 ° C (375 ° F) before placing the pizza to bake.
Now that you know how to make pizza, remember to share this recipe page with friends on Facebook or some other social network. Graciaaaaasss! :)
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