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Desert Pizzas continued - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Desert Pizzas continued

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  • Desert Pizzas continued

    Hey Gang,

    First off - I need to apologize for not having pictures - hungry teen agers at the party last night = ravenous wolves in a sheep's pen - you get the picture!

    For the crust - I have determined a par bake to right around the light tan stage is good as the toppings will not cook properly. If you are wanting a sweeter crust, you will have trouble with caramelizing of the crust due to temps more on that later.

    Our 1st desert course was a fruit spread (Costco Blood orange, cherry and berry blend) on light followed by dark chocolate shavings (about 4 squares run through a coarse cheese grater) evenly distributed and coconut. WARNING: The coconut will toast (BURN) quickly, so my recommendation is to cook the jam and chocolate for about 30 seconds, pull the pizza and add the coconut and bake for about 20 seconds until the coconut is toasted.

    2nd pizza was a churro style. Par bake crust (about 1 minute). Liberally paint on 1 tablespoon + of butter (not margarine) on the whole crust including the bones. Lightly sprinkle cinnamon over the non-bone portion. Lightly sprinkle brown sugar over the non-bone portion (80% coverage), then lightly sprinkle granulated sugar over the whole pizza. Bake until bubbly. YOU MUST ALLOW TO COOL TO PREVENT SUGAR BURNS! Want to add a nice dimension: mix with the butter 1/4 tsp of basil olive oil - it is exquisite. Even the teenagers liked it. The sugars will caramelize nicely and will be crunchy depending upon how long your pizza is in the oven.

    If you are planning on a sweet crust (sugar in the dough) you are better off using an oven at around 400 F because you will burn the crust in the brick oven and it may stick
    Regular crust works beautiful, especially if you are using James' recipe as the yeast content is low and the enzymes have done their trick with an overnight ferment.

    Mileage may vary. Things in the mirror appear bigger than they are. Vid Vini EATTY (I came, I saw, I ate).
    Attached Files
    Last edited by C5dad; 07-01-2011, 09:31 PM. Reason: Added Pictures
    Jen-Aire 5 burner propane grill/Char Broil Smoker

    Follow my build Chris' WFO
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