web analytics
Pizza in a Bread Oven - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

Pizza in a Bread Oven

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pizza in a Bread Oven

    Last night we fired up the oven for just 3 pizzas. I usually like to have more things to cook but the day just got away from us and the new sourdough mixture was not ready for bread....and I want to try breadsticks too!

    this was a three course meal...pizza-pizza-pizza.

    We tried a new whole wheat pizza dough recipe that was just too wet and sticky (like batter but that is what was called for). I could see no way to use that without multiple peels so we added some white flour to stiffen up the dough a bit and made 3 different thin pizzas, two on cornmeal and one on flour.

    Anyway, I decided to put one pizza in when the dome was just a bit white and the hearth was just baking temperature of about 350 degrees. If I had more things going I would have had more patience and heated it up more as I usually use long firings to generate thermal mass. It cooked up fine and the other two followed in succession, moving them around the hearth to cook and avoid burinig on the fire side.

    Now, all three pizzas were consumed except for some burnt crust edges. I think the pizzas were in longer to cook the crust since the hearth was cooler and this caused the tops to brown nicely with the overhead fire. I'd say a 15 minute bake.

    So I don't discourage you from trying Pizza at bread oven temp (at least the cooler hearth) but you may find that the top cooks up faster than the crust!
    I'd consider a piece of foil over the top after it was toasted if the crust was not done enough.

    Jim
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!
Working...
X