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twist on pizza - 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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twist on pizza

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  • twist on pizza

    Using my traditional pizza dough, I made a medeteranian inspired flat bread.
    After spreading out the dough, I pre baked it for about 20 seconds, just until the first puffy bubbles appeared. I then painted it with a very thin layer of my home made pizza sauce, mainly to provide a bit of moisture. On top of that came thinly sliced fire roasted red peppers and vadalia onion, that was sweated in foil in the oven during the pre-heat phase. Next came sweet corn that I did on the grill and removed from the cob. Next, a very small amount of shredded mozzerella cheese. Now to top it off, take a half cup ricotta and 1/4 cup sour cream, mix with a chopped chipolte pepper in Adobo sauce. Disperse over the pizza in teaspoon sized amounts. Sprinkle with italian herbs and bake.
    It was just delicious!
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