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A Pretender from Sydney - 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.
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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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A Pretender from Sydney

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  • A Pretender from Sydney

    Guys and Girls,
    Feel a bit guilty about joining because I am not intending to build a WFO. So, here to learn about temperatures, doughs, toppings etc. I recently bought a - gasp!- gas fired outdoor pizza oven, having used my kitchen oven for some years to cook pizza. I found that at high temps it burns the base seriously, so trying a layer of half bricks to replace their supplied ceramic stone. I based this decision on a forum posting on this site, so already I have a benefit. Maybe I can give back with successful recipes as I learn the characteristics of this oven.

    Cheers to all,
    Gus

  • #2
    Re: A Pretender from Sydney

    Gudday Gus
    I just seen you post disappearing under a few Other post .So welcome
    You will find quite a good section on all types of cooking. I think that is pretty universal on this site. If you go to the forno store on the site you'll find a No. Of PDF books for free. Being a member you can put them in your basket and they will be e-mailed to you.
    I would be interested to hear about your experience with the gas fired pizza oven. I think most of our oz members have seen them at bunnings and wonders how they worked. Interesting to hear your experience with improving the thermal mass of your oven.
    A photo and a bit on your experience thus far would be great.
    Regards dave
    Measure twice
    Cut once
    Fit in position with largest hammer

    My Build
    http://www.fornobravo.com/forum/f51/...ild-14444.html
    My Door
    http://www.fornobravo.com/forum/f28/...ock-17190.html

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    • #3
      Re: A Pretender from Sydney

      Dave, thanks for the tips on using the forum and the welcome. First experiment with improving the oven function is a fail. As you see, pizza looked like a winner until I looked at the base, inedible, burnt, took three minutes @ 270 C, after a one hour preheat. The burnt remains on the new firebrick base outline the burner under. I am thinking that the burner is too close to the bricks @ 30mm. Maybe raising the base higher might result in a better heat distribution ? WFOs get much higher heat than this and there is no burn unless left in too long, no ? It must be the burner's position Dave.
      Any ideas welcome.
      Regards, Gus
      Attached Files
      Last edited by doughjockey; 06-04-2013, 05:51 PM.

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      • #4
        Re: A Pretender from Sydney

        Gudday Gus
        270 C is a little above an domestic oven my natural gas one goes to 240C.
        With a pizza oven pizza temps are about 430C to 500C my own favorite temp is about 430C to cook a higher topping load.
        I have cooked pizza in my oven on trays on top of a 5 mm thick upturned backing dish as a heat bank . They were successfully enough but my critics were 14 and 16 yr old boys ... Course they would eat every thing.
        I have cooked with a pizza stone as well and I find it works best in a grill as the heat from the top catches up with the heat on the stone and you get a reasonable result. I have also used a pizza stone on a webber Q ( gas fired) the results were much the same but the bases were much like yours a bit crisper and dry than you would want. I would not worry about the burnt pizza stone it always look burnt and horrible
        In a pizza oven once up to temp on the hearth you keep a small but active flame licking up the walls this is what cooks the top of the pizza. This is perhaps what your oven is missing. I know there is a thread called " frankenwebber" if you can research it were they use a top stone to refectg heat to cook the top of the pizza.
        You have racks in this oven like a domestic one?
        In the intertrim try putting your pizza on pizza trays to retard the basie cooking first. The trays might retard the heat to the bases a bit to much so just chuck them on the stone to crisp them off at the end.
        Hope something here might help, a photo of the full oven would help me figure out which of our mighty retailers stocks this thing , I'm curious to have a look at one and flick through its instruction book.o
        Regards dave
        Measure twice
        Cut once
        Fit in position with largest hammer

        My Build
        http://www.fornobravo.com/forum/f51/...ild-14444.html
        My Door
        http://www.fornobravo.com/forum/f28/...ock-17190.html

        Comment


        • #5
          Re: A Pretender from Sydney

          Hi Dave,
          Thanks for all that mate. In the meantime I tried a couple of things. Raised the shelf with the bricks 32mm, this meant that the flames are not actually licking the bottom of those. I cooked a pizza at 250 C with a stone above as well, and voila ! Really good result.
          This is a Gasmate pizza oven, usually you can find them at a BBQ retailer, online, [url=http://www.gasmate.com.au
          Much more relaxed about this gadget now, it does cook a pizza better than the electric oven, and it can only get better as I discover its tricks. Guess this applies to anything new, doesn't it ?
          My brother lives at the Gap in Bris, are you far from there ?

          Cheers, Gus
          Attached Files

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