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Crust issue - Forno Bravo Forum: The Wood-Fired Oven Community



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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Crust issue

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  • Crust issue

    Newbie here...using my indoor 30" electric oven to cook pizzas on a stone at 500F (I think).

    I'm getting an edible result, but would like to have a browner, crispier crust in the center of the pie. The edges and the center ingredients are cooking nicely, browning fine...but that bottom needs help.

    Ingredients were a high protein flour, an instant yeast, a decent EVO, San Marzano tomatoes. Dough was mixed in KitchenAid mixer, gave it about an hour or two to rise.

    I'm really inexperienced...so no question or suggestion is too basic.

    Thanks folks!

  • #2
    Re: Crust issue

    HI Bob,
    The only thing I can think of is getting your pizza stone hotter (longer, more even and hotter temp without getting the top oven coils any hotter since your pizza toppings are fine).

    Also, do you think you could perhaps put thinner sauce and less topping right in the middle?

    You know, if you look at the main Forum Page and scroll down, there is a section that says "BRICK OVEN COOKING" then a sub-section of Pizza Stone Baking that would be a better place to possibly have some more experienced stone-bakers look at your question. Start a thread there and copy your question and I bet you'll get some better answers than mine.

    Happy cooking, Dino
    "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

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    • #3
      Re: Crust issue

      Thanks Dino....I will try a higher temp (not sure if the oven will allow it....but I can try). Also moved my thread to the section you recommended.


      • #4
        Re: Crust issue

        It is all pretty simple...if the bottom is not brown the stone is too cold or the time too short. If the top is not brown the dome/oven temp is too low or the time too short. If both are not brown add time. If one is right and the other wrong - adjust the temp of the stone by longer heating or the oven by higher temp up to its limit. At some point you simply have to add baking time!


        • #5
          Re: Crust issue

          I agree with Texassourdough, I too bake pizza in my oven on a stone (until I complete my WFO). One of the first mistakes I made was paying to much attention to the oven temp reading. What I do now is preheat the oven for at least 45min - 1 hour and this seems to get the stone hot enough.