web analytics
Labor day pizzas. - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

Labor day pizzas.

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Labor day pizzas.

    Just 4 tonight.

    1. Bianca's Rosa clone
    Coarse grated aged Parmesan, fine grated red onion, rosemary, and crushed roasted pistachios, lightly bathed in EVOO.

    2. Guadeloupe
    Halved, gutted, and seeded cherry tomatoes and cilantro with Oaxaca and manchego cheese.

    3. Miss Piggy
    Fresh Italian sausage seasoned on the grill, red onion, and thin sliced japs with Oaxaca and manchego cheese.

    4. Mushroom Mayhem
    Mucho Mushrooms, black and red pepper, EVOO, and Parmesan with Oaxaca and manchego cheese, drizzled with truffle oil.
    Attached Files

  • #2
    Re: Labor day pizzas.

    Excellent looking pizza. Just curious, how long did these bake? I would guess 2-3 minutes.
    Old World Stone & Garden

    Current WFO build - Dry Stone Base & Gothic Vault

    When we build, let us think that we build for ever.
    John Ruskin

    Comment


    • #3
      Re: Labor day pizzas.

      That is about right, closer to 2 than 3.

      Comment


      • #4
        Re: Labor day pizzas.

        Thanks. The time doesn't really mean anything to me...it's almost a novelty sometimes. As long as the pizza is good, who cares if it takes 90 seconds or 3 minutes.....and these sure look tasty.
        Old World Stone & Garden

        Current WFO build - Dry Stone Base & Gothic Vault

        When we build, let us think that we build for ever.
        John Ruskin

        Comment


        • #5
          Re: Labor day pizzas.

          It does make a difference, mainly in the crust. A 90 second crust tastes a lot different from a 3 minute crust.

          Comment


          • #6
            Re: Labor day pizzas.

            It does, but faster doesn't always mean better IMO. Like I said, (to me) time doesn't matter if it tastes good.
            Old World Stone & Garden

            Current WFO build - Dry Stone Base & Gothic Vault

            When we build, let us think that we build for ever.
            John Ruskin

            Comment


            • #7
              Re: Labor day pizzas.

              No, I fully agree with that, my normal temps are in the 700-750, 3-4 minute range.

              Comment


              • #8
                Re: Labor day pizzas.

                Do you find the bottom of the pizza has a more developed texture and taste? I think that's why I like a slower (2.5-3.5 min) time. I also enjoy the experience better...by the looks of your pies, I would guess you do too. Been thinking about finally getting a IR gun from China Freight....my curiosity on actual oven temp is piqued.

                BTW, the whole wheat pies we did were much better after another 24 hr cold fermentation.

                I'll ratchet up the heat and time for the Caputo flour.
                Last edited by stonecutter; 09-03-2013, 02:38 PM.
                Old World Stone & Garden

                Current WFO build - Dry Stone Base & Gothic Vault

                When we build, let us think that we build for ever.
                John Ruskin

                Comment


                • #9
                  Re: Labor day pizzas.

                  I normally like GBD (golden-brown-delicious) with minimal char, but the toppings dictate it to an extent. The Rosa clone is a Neapolitan style, so I cranked the heat for it. When the floor is 800+ and cooked in under 2 minutes, it looks like this (up-skirt of the Miss Piggy above):
                  Attached Files

                  Comment


                  • #10
                    Re: Labor day pizzas.

                    Yeah, that's the stuff.

                    I'm not a fan of an overly charred bottom crust...this is about the most I like.

                    Name:  b0dd5b26572d23b019c016ac9c0c09a8.jpg
Views: 2
Size:  112.1 KB
                    Old World Stone & Garden

                    Current WFO build - Dry Stone Base & Gothic Vault

                    When we build, let us think that we build for ever.
                    John Ruskin

                    Comment

                    Working...
                    X