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New Pizzaioli in deep study and in need of help - 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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New Pizzaioli in deep study and in need of help

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  • New Pizzaioli in deep study and in need of help

    Hello FB member and thank you for any welcomes in advance as well as advice!

    I recently applied at a new restaurant not yet opened to the public . I am a Sous Chef and have worked as well as a professional baker but wound up with full control of a Wood Fired Oven and its kitchen with no previous knowledge of this art and its form ..

    Long story short I have been a busy guy the last week with dough R&D
    I was given some great books about this art and the Napo Pizza with recipes , but to be honest they were streamlined for back yard oven owners and the dough recipes were poorly written and executed ..

    I am now making a standard dough with a 60% water content and I do know that I ll need to adjust due to variables ..Finally today I learned in my study that I should be kneading the dough three times longer than I was .

    My problem is the company will not provide me with Caputto flour due to cost and its availability in our area .. I know I ll never make a AUTHENTIC Pie thanks to this alone and my informal training but low and behold I will get by with the pizza parlor flour provided but I sure appreciate any help or tips .. Links to the best info for one in my shoes would be much appreciated as I am overwhelmed now with infor here and am serving pies in less than a week ..

    Here is my other dilemmas for those reading this far and willing to help me out .. I am limited as well on cooler space and hope to incorporate a 48 hour cold forment in due time , but for now I need to streamline my dough production and figure out a sure fire way to succeed even without a cooler for proofing .

    Luckily I am fluent with cooking and baking so I am doing ok but again I reiterate - Help me lol ..

    Thanks for reading my rambles , I look forward to learning all I can from the master pizzaiolis here .. I plant to take this art to the finest form I can while using this brick oven to cook and bake all night once I learn more and train a crew of guys to cook pizza in a brick oven . I will only be cooking lunches and maybe spending 20 hours doing that , otherwise I am in control of all production . So I reiterate any and all help is appreciated
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