About: http://webisa.webdatacommons.org/448485591

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	With the amount of yeast you used, the 60-90 minutes of rest after forming the dough, particularly at room temperature, also accelerated the rate of fermentation.
http://www.w3.org/ns/prov#wasQuotedFrom	pizzamaking.com