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GMK69 01-09-2010 07:04 AM

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 ?

lane 01-15-2010 04:30 PM

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.

heliman 01-15-2010 10:15 PM

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

texassourdough 01-16-2010 06:26 AM

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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