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  #11  
Old 03-16-2008, 09:50 AM
Serf
 
Join Date: Mar 2008
Location: New Jersey
Posts: 14
Default Re: Forno Bravo's Basic Vera Pizza Napoletana Dough Recipe

Frances,

Thanks, I will try using less yeast and allowing more time.

Cricket
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  #12  
Old 04-28-2008, 03:39 PM
Peasant
 
Join Date: Jan 2007
Location: San Diego
Posts: 39
Default Re: Forno Bravo's Basic Vera Pizza Napoletana Dough Recipe

I'm down to 75% of the FB formula on yeast and the dough is still climbing out of my little bins after 24 hrs in the fridge. Next stop 10 grams for 750 g of flour.

I get double to triple from the bulk rise in just 1 hr. Just too hot here to use the std recipes without minor mods.
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  #13  
Old 04-28-2008, 04:17 PM
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Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Forno Bravo's Basic Vera Pizza Napoletana Dough Recipe

Hi Dave,

We produced a version of our VPN dough recipe a while back with 10gr of salt and 10gr of yeast for a 500Kg batch. Looking back on that, it was definitely high on yeast. As you say -- dough jumping out of your refrigerator. I was going for a safe and fast rise, but overshot.

The new version of the FB VPN dough recipe calls for 10-20g of salt (you get to pick what you like), and 3g of yeast.

I have made that correction to the forum posting, the Using Caputo flour PDF on FB.com, and the Wood-Fired Pizza eBook.

Let me know if the old version is still floating around anywhere else. :-)

James
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