 Re: Forno Bravo pizza recipe
the orginal recipe (which I copied a yr ago from the FB site and is also privided with each Caputo flour order) calls for 2 tsp of salt and 2 tsp of yeast, not the current 4/2. I thought James had recognized and corrected these current amounts.....seems there was a typo during an update several months ago....in any case, no more than 2 tsp is needed; I've actually cut it to 1 tsp with no ill effects.
RT |