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Hello All - 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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Hello All

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  • Hello All

    NY checking in I have an established BBQ catering and vending business. I have a roadside spot were I vend daily and I see an opportunity to add wood fired pizzas to my vending and catering menu. I have been doing my research and the market is there were I am. I guess the only question I have at this time is is there a good pre made dough out there or is making it yourself the only way. The added time and equipment to make the dough would be my only stumbling point.

  • #2
    Re: Hello All

    Hi Smokinit,

    Welcome to the forum. A few folks on the board have tried pre-made doughs (Trader Joe's comes to mind). If I remember right, the reviews were less than stellar. I did a quick Google search and didn't find anyone with bulk, institutional quantities of pizza dough. I'm not sure I'd want to eat it if I did find some.

    Homemade dough is SO good (and easy to make) that commercial doughs don't get a lot of discussion here. Something else to think about; even mediocre pizza joints make their own dough. It's very inexpensive.

    You might want to keep your eyes open for a second-hand commercial mixer. Plenty of them at our local restaurant supply store thanks to the down economy.

    Making your own dough *might* be easier than you think.

    Good luck!
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album

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    • #3
      Re: Hello All

      welcome Smokinit....
      When Im in a rush or just dont have the time, I just go to the pizzeria and buy dough from them, they are always happy to sell it and I have even had them deliver it.. Maybe you could just pick your dough up in the morning, as long as you wouldnt be directly competing with the guy,,, and yes as ken said dough is easy and can make a world of difference
      Cheers
      Mark

      Comment


      • #4
        Re: Hello All

        Hi smokinit,
        and welcome aboard!
        Just looking and thinking a little on your situation, the making of the dough is the minimum cost to providing a great taste for your customers from your roadside location.
        You can easily make the dough the night or even day before and proof it overnight in your fridge.
        Cooking it and having it 'hot and fresh' for your customers will do nothing but multiply your customer base and turnover.
        So, where does that leave you with the cooking? - A mobile oven is what will be required and be your greatest expense. The local council or Dept Health regulations will also affect what, how, when and where you do your thing! So there are a lot of aspects to consider.
        The best flour bought in bulk (not necessarily the Caputo 00 flour, but a good quality unbleached pizza or bread flour) will cost you around a $1 per kg whereas purchased pre-made dough will be considerably more.

        Neill
        Prevention is better than cure, - do it right the first time!

        The more I learn, the more I realise how little I know


        Neill’s Pompeiii #1
        http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
        Neill’s kitchen underway
        http://www.fornobravo.com/forum/f35/...rway-4591.html

        Comment


        • #5
          Re: Hello All

          I have come to the same conclusion especially after talking to my son who has worked for to pizza places and I didn't know he was there dough maker.Now I need to find a mixer and a dedicated refrigerator for the dough. i have a trailer with my smokers attached to it and will be mounting the oven to it as well. I am thinking of the Primavera 70 on the optional metal stand. Will this hold up on a trailer any suggestions for proper mounting.

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          • #6
            Re: Hello All

            Remember, an oven with it's support, insulation, and enclosure is really heavy. It's a good call to use a modular oven, but make sure your trailer has the support for something this heavy and fragile.
            My geodesic oven project: part 1, part 2

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            • #7
              Re: Hello All

              [QUOTE=dmun;68273]Remember, an oven with it's support, insulation, and enclosure is really heavy. It's a good call to use a modular oven, but make sure your trailer has the support for something this heavy and fragile.[/QUOTE

              thanks the weight is no problem it's the fragile I am worried about. Any mounting advice?

              Comment


              • #8
                Re: Hello All

                smokinit
                Mounting and making it stable is quite easy and rather basic. It just has to be mounted so that it cannot move!
                However, the quality of ride, the suspension/spring rates/stiffness of the suspension, the roads, the speed of travel is more important to control! These are the factors that I see where any damage can occur.
                You should cut the frame down so that it is not too high especially if you plan on leaving it on the trailer. Not the sort of load you want to move on and off without a forklift or equivalent.

                Cheers.

                Neill

                PS. When you want to put quotes in your postings, make sure that they are hilighted before selecting the quote option mate!
                Prevention is better than cure, - do it right the first time!

                The more I learn, the more I realise how little I know


                Neill’s Pompeiii #1
                http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
                Neill’s kitchen underway
                http://www.fornobravo.com/forum/f35/...rway-4591.html

                Comment

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