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Quick Question re: Mascarpone Dessert Pizza!? - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Quick Question re: Mascarpone Dessert Pizza!?

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  • Quick Question re: Mascarpone Dessert Pizza!?

    Hi All! Tonight I'm making a dessert pizza for 4. Will be 2 180 gram dough balls. The plan, brush lightly with Olive oil, top with dollops of mascarpone, sprinkle with slivers of preserved lemon, pine nuts and brown sugar. After baking, top with a little creme fraiche and mascerated slices of strawberry and kiwi. Sounds yum, yes?

    I'm confused as to why its mentioned to cook at a lower heat, like 600 degrees. We'll be doing regular pizzas before at 750-800, Neopolitan style. Is there a reason this dessert should cook longer at a lower temp? Won't it be somewhat doughy inside?
    And if its recommended to cook a the lower temp, then for how long? Is it so the sugar will begin to caramelize? 5 minutes, maybe??
    Thank-you MUCH if someone can answer this for me!

  • #2
    Re: Quick Question re: Mascarpone Dessert Pizza!?

    Duplicate thread.

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html