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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.
I did all of the oven except the masonry base. I purchased the kit in April. I finished curing the oven about a week ago, and have achieved temperatures around 900 degrees F, with no cracking anywhere, even around the chimney. It's working perfectly, finishing pizzas in under two minutes, though I have a lot of work to do on the dough technique, especially in achieving very thin crusts. I think the recommendation is for credit-card-thin crusts; mine are about magazine thin, especially on the edges, which requires more care to avoid burning.
One other thing I lernded recently from my mason who runs a truck-borne, WFO pizza operation here in NJ- don't rush the heating. My oven can achieves dome temps in the 850 range in about two hours or so, but the floor takes much longer to heat adequately for rapid crust cooking.
By the way, the truck is a 1949 REO Speedwagon with a full brick oven aboard. Check it out at nomadpizzaco.com.
Good job! I have the Casa 100 and what I have recently learned is that my dome and floor are too hot at the max! I have to bring it up to "plasma" fire and then let it relax to about 800. Otherwise my pizzas are too charred. As far as the pizza dough, I really recommend the Caputo flour sold by Forno Bravo. It makes a very elastic dough. You may be overworking it when you form your circles. Learn to let gravity do most of the stretching so you rarely have to punch down or roll the top. You will get better at it I promise.