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


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

pizza dough

  • Filter
  • Time
  • Show
Clear All
new posts

  • 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.


    • #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


      • #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!