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First party - 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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First party

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  • First party


    [URL=http://s112.photobucket.com/user/Jbubb/media/Mobile%20Uploads/FA35F60C-B1B0-4CCA-A226-3B081862DE42_zpsj6oo5cbb.jpg.html][/URL


    Best pizza I had, and it was our own. Can't wait
    To try all the other things I've seen cook on this site.
    This has been a great project and my family will
    Enjoy it for years to come.

  • #2
    Re: First party

    Looks excellent. The only thing I would change is putting the fire to the left or right. I have been known to launch a pizza into the coals when they are in the back.

    Comment


    • #3
      Re: First party

      Very nice looking delicious pizzas!
      Question: Did you use the same dough in both the second and third pictures? the third looks to me made of 00 flour, while the second does not.
      Why is this thus? What is the reason for this thusness?
      I forgot who said that.

      Comment


      • #4
        Re: First party

        Same dough different makers the nice round
        ones I made. Worked in a pizza shop in HS back
        92! The others guests made and streched way thin.
        For this first outting got dough local pizza shop
        2$ a small ball??? Why even mess with it at that
        Price?? I'm sure I will thou.. Really want a sour dough.
        Possibly it was a heat thing also? Being first outting I
        Was getting the cooking/timing down. So yea one
        Looks more brown? It was just in a little longer.
        Last edited by Bubb; 08-11-2014, 02:51 PM.

        Comment


        • #5
          Re: First party

          G'day Bub
          That is a very good result for a first party:
          Can't believe those pizzas are so round.
          Congrats again
          Regards dave
          Measure twice
          Cut once
          Fit in position with largest hammer

          My Build
          http://www.fornobravo.com/forum/f51/...ild-14444.html
          My Door
          http://www.fornobravo.com/forum/f28/...ock-17190.html

          Comment


          • #6
            Re: First party

            Cobblerdave I worked in a pizza shop in high school for 2 years 91-92. I'm surprised how easy it came back to me after almost 22 years.

            Comment


            • #7
              Re: First party

              Originally posted by Bubb View Post
              Cobblerdave I worked in a pizza shop in high school for 2 years 91-92. I'm surprised how easy it came back to me after almost 22 years.
              Interested to try some of the pizza recipes you learned at the pizza shop if you care.
              Why is this thus? What is the reason for this thusness?
              I forgot who said that.

              Comment


              • #8
                Re: First party

                Even in 1992 they made the dough and
                It wasn't known what was in it... As for
                Toppings canned sauce and all the normal
                Stuff, pepperoni, mozzerila cheese, oinions
                Hamburger, ham, sausage.... I think I'm
                Ready to dive into making my own dough next.

                Comment


                • #9
                  Re: First party

                  I'm used to using this simple dough recipe:
                  3.5 cups 00 flour
                  1.5 cup of water
                  1 tea spoon salt
                  1 tea spoon sugar
                  1 tea spoon dry yeast
                  2 table spoons olive oil
                  Knead for 20 minutes by hand or for 10 minutes by the machine.
                  Rest until it doubles in size.
                  It is better to mix the yeast with water and sugar first to boost the yeast off...
                  IMHO:
                  More olive oil > More crispy pizza
                  Less olive oil > More tender pizza
                  Why is this thus? What is the reason for this thusness?
                  I forgot who said that.

                  Comment


                  • #10
                    Re: First party

                    ^^^^^ right there is why I love the fourm!
                    I will be using that this weekend! Thanks

                    Comment


                    • #11
                      Re: First party

                      Originally posted by Bubb View Post
                      ^^^^^ right there is why I love the fourm!
                      I will be using that this weekend! Thanks
                      A couple of things I would add to V12's recipe, is to convert the recipe to weight for better consistency and ease of making changes to it in the future. And, V12 if you could, tell what temp water you use. Otherwise it looks like a good recipe to try all thou I'm not sure what hydration % it is because of the volume measurements but I would make sure your at least 62% water to weight of flour. Just my $.02
                      Chris

                      Link to my photo album:
                      https://www.flickr.com/photos/hodgey...7646087819291/

                      Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

                      Comment


                      • #12
                        Re: First party

                        Actually it is just a recipe I picked up from an Italian pizza TV program and tried it out.. It worked fine. The chef used volumes other than weights maybe because not all people will have the weighting tools in their kitchens. The water temperature is the ambient temperature. I was however educated that cool water is better for kneading the dough though it slows down the effect of the yeast. Damn! Looks like I'm talking to a dough expert, I've never thought of temperatures and hydration before! If you are an expert, just ignore the post, I'm just an amateur baker, and that is why I asked Bubb for dough recipes. Interested to see your own recipes as well.
                        BTW what is the $.02?
                        Why is this thus? What is the reason for this thusness?
                        I forgot who said that.

                        Comment


                        • #13
                          Re: First party

                          The $0.02 is 2 cents worth. In other places it has been the 2 pence worth and in the affluent places it has been known to be the 2 bobs worth.

                          Back to the pizza dough recipe, I have worked on minor variations of the 'Pizza Dough by Weight' recipe posted by James and have ended up with a 1/4 wholemeal 3/4 00 Caputo mix with 65% hydration and balled and placed in individual containers in the fridge for the second rise for 3 days minimum and up to a week. Works well for me and the critics reckon it is prime.

                          And that is my $0.02!
                          Cheers ......... Steve

                          Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

                          Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

                          Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

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                          • #14
                            Re: First party

                            Originally posted by v12spirit View Post
                            expert, I've never thought of temperatures and hydration before! If you are an expert, just ignore the post, I'm just an amateur baker, and that is why I asked Bubb for dough recipes. Interested to see your own recipes as well.
                            BTW what is the $.02?
                            Hi V , no expert, far from it. I'm with the rest of you tring constantly to improve. Here's what I am currently doing for dough and realy like it. The recipe was recomended by forum member Gianafrucocia "sp?" I lowered the amount of honey, it was making dough to dark in WFO at 750* floor temp and I think I up'd the water from 62 to 65%. Works great!

                            High gluten flour 500g 100%
                            Room temp water 325g 65%
                            Olive oil 10g 2%
                            Honey. 5g 1%
                            Sea salt. 10g 2%
                            Idy 10g 2%

                            I ferment in refridge for 1-5 days induvidualy balled. Remove from fridge an hour or two ahead of stretching. This is a NY style dough, so a bit chewy, soft in middle and nice color. Starting next week I'm moving on to straight Neapolitan style dough with sour dough starter and straight 00 flour.
                            Last edited by hodgey1; 08-16-2014, 12:42 PM.
                            Chris

                            Link to my photo album:
                            https://www.flickr.com/photos/hodgey...7646087819291/

                            Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

                            Comment


                            • #15
                              Re: First party

                              Thanks Guys for the clarifications,
                              One question: Why do you guys leave the dough in the fridge for days? I just wait until it doubles in size and toss it fresh in the oven.
                              Why is this thus? What is the reason for this thusness?
                              I forgot who said that.

                              Comment

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