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Our chimney and our first pizzas - 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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Our chimney and our first pizzas

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  • Our chimney and our first pizzas

    The oven was too hot of course, and I should have removed more wood...

    My wifes crust was a little thick, mine was hand tossed and paper thin (so it didn't matter that it was TOO hot).

    It was still AWESOME!

    We also burned the hell out of some breadsticks trying out cooking in the oven before adding the pizza. Insides still raw, outsides burnt.. yet somehow still tasty.. a bit.
    Attached Files
    --
    Tarik

  • #2
    looks great, but you gotta get yourself a peel! it's not quite the same cooking with a pan as it is straight on the cooking floor. glad to see your oven in operation. bon appetit!
    -paul
    overdo it or don't do it at all!

    Comment


    • #3
      Tarik:

      Glad to see you enjoying your pizzas!
      Nice oven.
      In a brick oven with a brick hearth the pizza MUST be done directly over the bricks :-)
      Better oven spring, better taste and shortest time to be done.
      Try it!

      Luis
      Attached Files

      Comment


      • #4
        My wifes we did directly on the bricks with only aluminum foil under it (no parchment). For mine, I got lazy and used a perforated pan.

        Actually my problem is mastering getting the darn thing on and off the peel when the dough is raw without the dough sticking to the peel and creating a sloppy calzone.

        Once it cooks a little, np. I'm sure I'll learn this in much the same way as I learned to toss my pizza dough...

        --
        Tarik

        Comment


        • #5
          Tarik- One of the things I learned on the pizzamaking.com web-site was after putting flour on the peel, lift the edge of the pizza up and blow a little air under the pie and the pizza will almost float off the peel. Good luck ---Mel

          Comment


          • #6
            also, if you are using a wooden peel, you can give it a quick scoot--to get the front lip onto the cooking surface--then pull the peel out from under it, using quick but short jerking motions. with my aluminum peel, i have to do it all in one motion, almost like throwing it off the peel, but it's really easy once you get the hang of it. either way, just make sure the peel is TOTALLY dry.
            -paul
            overdo it or don't do it at all!

            Comment


            • #7
              Originally posted by paulages
              also, if you are using a wooden peel, you can give it a quick scoot--to get the front lip onto the cooking surface--then pull the peel out from under it, using quick but short jerking motions. with my aluminum peel, i have to do it all in one motion, almost like throwing it off the peel, but it's really easy once you get the hang of it. either way, just make sure the peel is TOTALLY dry.
              I just got a 5 foot aluminum peel (my normal peel for inside the house was just too short for how hot we had the oven) and we tried again.

              It's not so hard after all, but I did shove some breadsticks back into the ashes in the very back of the oven. Need to practice!
              --
              Tarik

              Comment

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