Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Quest with Peter Reinhart > Pizza

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 01-03-2011, 10:11 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 2,057
Talking I think I over did the yeast.

I think I over did the yeast just a tad.

This is from a about year ago and our first ever pizza party.

The dough just kept on growing and growing, so much so that at one stage I thought I was going to have to fight it to subdue it...

As it grew I just wrapped more and more Glad Wrap around it....
Attached Thumbnails
I think I over did the yeast.-dough1.jpg   I think I over did the yeast.-dough2.jpg  
__________________
All the best, Al
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.





To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 01-03-2011, 11:03 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,418
Default Re: I think I over did the yeast.

Thar she BLOOOOWS!!!
Reply With Quote
  #3  
Old 06-09-2011, 06:11 AM
Serf
 
Join Date: May 2011
Location: UK
Posts: 24
Default Re: I think I over did the yeast.

stand back before she blows...we put our dough when done in a bread maker into the clothes drier to rise.
Reply With Quote
  #4  
Old 06-09-2011, 07:05 AM
jonlovepizza's Avatar
Peasant
 
Join Date: Apr 2011
Location: ireland
Posts: 41
Default Re: I think I over did the yeast.

do you have a bigger tub now. or do you not have so many people round for party. or maybe a little less yeast
Reply With Quote
  #5  
Old 06-09-2011, 01:05 PM
brickie in oz's Avatar
Il Pizzaiolo
 
Join Date: Mar 2009
Location: Whittlesea
Posts: 2,057
Default Re: I think I over did the yeast.

I bought a bigger flatter SS bowl.
__________________
All the best, Al
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.





To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
activating (proofing?) yeast / too wet dough Mathugh Pizza 6 09-16-2010 12:30 PM
proofing (activating) yeast / too wet dough Mathugh Pizza Stone Baking 0 09-15-2010 02:21 PM
yeast question lane Pizza 9 12-18-2009 06:33 PM
Yeast Conversion Chart chuckster Artisan Ingredients 1 02-27-2008 11:54 AM
How do you start: sourdough, levain, a barm, wild yeast BrianShaw Artisan Ingredients 10 09-02-2007 06:53 AM


All times are GMT -7. The time now is 08:08 PM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC