The Elements of PIzza -- Problem with PIzza Al Taglio Recipe
I picked up a copy of Ken Forkish's The Elements of Pizza and I'm making the Al Taglio Pizza Dough on page 134. There is a discrepancy in the amount of yeast between the table of ingredients (1.5g per 355g of flour) and recipe text "measure 0.3 gram (1/4 of 1/4 teaspoon of instant dried yeast)".
Has anyone else found this? Which one do you think is right? Both the table and the recipe indicate 1/4 of 1/4 of a teaspoon so at least that is consistent.
i mixed the dough this morning using the 1.5g.