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NY Times article on homemade 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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NY Times article on homemade pizza

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  • NY Times article on homemade pizza

    Homemade Pizza That Is the Opposite of Fast Food - NYTimes.com


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

  • #2
    Re: NY Times article on homemade pizza

    Pretty interesting. I let my sourdough rise for 24 hours, but never tried it with the pizza - I'll give it a shot. He mentioned using metal peels, I found that wood works better. And one more note, and I quote; "Someday, you might build a wood-burning oven — right after you start making your own vinegar, raising honeybees and churning butter with cream from cows you milk. Until then, you can make pizzeria-quality pizza with the perfectly normal oven in your kitchen." This is not going to happen - I hate bees.

    Check out my pictures here:

    If at first you don't succeed... Skydiving isn't for you.


    • #3
      Re: NY Times article on homemade pizza

      Nice article...now where do i buy whole rye and wheat berries....for my sourdough starter. Just kidding. That lead me to Reinhart's sourdough recipe starter with using pineapple juice (thx splatgirl). Lots to learn about sourdough.
      Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443