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pizza dough - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • pizza dough

    I am slightly confused here a little help please .
    I am about to try the forno bravo pizza dough recipe for the 1st time .It looks great as I have been trying to get my dough right for some time.

    After the dough been left to autolyse the next step " add the salt and yeast and mix the dough for a further 5 mins "
    The recipe states 325g to water to the 500g flour .The active dry yeast requires 150 ml water to activate .
    At the point where I am adding salt and yeast is this activated yeast in the 150ml of water or is it dried unactivated yeast mixed in with the salt and dough ?

  • #2
    Re: pizza dough

    I have only made it four times so far but I used an active dry yeast which I activated with warm water following the directions on the packet of yeast. I am new at this but my dough seemed to turn out pretty well.

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    • #3
      Re: pizza dough

      I also only use ADY these days but have experimented with "fresh yeast" which requires dissolving in warm water first. I used the complete 325 ml for this purpose and brought it up to room temp first to get it activated...

      Rossco
      / Rossco

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      • #4
        Re: pizza dough

        Use instant yeast. That way you don't have to activate it and you can mix it in dry. (NOTE: if you don't activate regular dried yeast it will be very slow to get going. The instant dried yeast has a higher content of live yeast cells).

        Good Luck!
        Jay

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