Forno Bravo's Basic Vera Pizza Napoletana Dough Recipe Pizza Discuss Forno Bravo's Basic Vera Pizza Napoletana Dough Recipe in the Pizza Quest with Peter Reinhart forums; Frances, Thanks, I will try using less yeast and allowing more time. Cricket...

[NewJerseyCricket]

Frances,

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

Cricket

[DaveHI]

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.

[james]

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