Cooking with yeast was always something that intimidated me. It is tempermental! Right temperature, timing, rising, falling, rising again...sheesh. I was at a loss when the cookbook said to let it rise in a warm place (there really isn't anywhere warm in the condo--it's winter!)
But the days of intimidation are OVER, and I'm committed to learn. I started with the cinnamon rolls...success. Bread was the next adventure. My first loaf didn't come out to well, but second fared far better (probably because I gave it 5 hours to rise as opposed to a half-hour).
Tonight I had a dinner guest and I was going to make pizza (again, requiring yeast). As I was driving home from work the idea of making anything with yeast was just too much (it's just the whole have to wait 2 hour thing that got me today), so the menu had a redesign.