#1  
Old 01-09-2010, 07:04 AM
Serf
 
Join Date: Jan 2010
Location: United Kingdom
Posts: 1
Default 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 ?
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  #2  
Old 01-15-2010, 04:30 PM
Serf
 
Join Date: Aug 2009
Location: waco texas
Posts: 23
Default 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.
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Old 01-15-2010, 10:15 PM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,164
Default 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
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  #4  
Old 01-16-2010, 06:26 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default 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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