 Re: Forno Bravo pizza recipe
Is the recipe referred to the 500g flour, 325g water, 10g salt, 10g yeast?...the salt in the recipe a 2% ingredient...pretty standard in nearly all the bread we make...the yeast is a bit high at an equicalent 2%...depending on how you handle the fermentation and such...this would be more of a "quick rise" recipe...our formula uses yeast as a .5% ingredient or about 2.5 grams according to this...usually "doubles" on the initial fermentation in about 2 hours...
Dutch
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